| 750 g | mixed mushrooms |
| 6 cloves | garlic |
| 300 ml | olive oil |
| salt | |
| pepper | |
| toasted baguette (for serving) | |
| ricotta cheese (for serving) |
Preheat oven to 200°C/400°F. Crush garlic with the side of the knife. Tear or slice mushrooms into large pieces, a little bit bigger than bite-size. Transfer the mushrooms to a parchment-lined baking sheet. Crush garlic and add to the baking dish. Season with salt and pepper and add enough olive oil to just cover all the ingredients, this will depend on the size of your baking dish. It’s okay if some of the mushrooms pieces stick up out of the oil.
Transfer to the oven and roast mushrooms until caramelized and deep golden-brown, approx. 40 min. Remove from the oven and use immediately or let cool completely and store in an airtight container in the fridge (with the oil and all other aromatics) for up to 2 weeks. Serve with ricotta and crusty, toasted bread—or see the chef’s note above for all the ways you can use this versatile recipe! Enjoy!
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