Delicious on hot toast, or spread thickly, topped with fried breadcrumbs, on chicken breasts before cooking. You could even stir it into hot pasta.
1 large pack of mushrooms, the bigger the better
1 onion, finely chopped
1 bulb of garlic (sounds like a lot, but the roasting mellows it beautifully)
2 tsp Mushroom ketchup
Small tub of double cream
½ miniature Brandy (optional)
Salt and ground black pepper
Using a sharp knife remove the top from the bulb of garlic leaving the cloves joined at the base. Drizzle with the olive oil. Cover and place in a hot oven (I use my Remoska) for 45 mins. This can be done in advance when you are using the oven for something else – no point in wasting electricity for one bulb of garlic!
Finely chop the onion and the mushrooms, either by hand or with a food processor.
Put in a frying pan with a dash of oil, sprinkle with mushroom ketchup, salt and pepper, and cook over a low heat, stirring regularly. The idea is to let all of the water evaporate from the mushrooms so it takes as long as it takes! Squeeze the garlic out of its skin and add to the pan. Pour in the cream and brandy and cook gently for the whole mixture to thicken, stirring regularly again.
Add the butter and allow it to melt.
Liquidise the mixture and scrape into a suitable container or individual ramekins.
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