Mushroom and Mascarpone Dip
Mascarpone cheese gives this dip a creamy texture.
Prep Time: 15M
Cooking Time: 45M
Serves: Serves 8
- 21/4lb (1kg) small-to-medium mushrooms, quartered
- 4 tbsp olive oil
- 1 garlic clove, crushed whole with the flat side of a knife
- finely grated zest and juice of 1 lemon
- 2 anchovies in oil, drained and finely chopped
- small handful of flat-leaf parsley leaves, plus extra for garnish
- 8oz (250ml) mascarpone cheese or sour cream
- drizzle of extra virgin olive oil (optional)
- pinch of paprika
- sea salt and freshly ground black pepper
- Preheat the oven to 400°F (200°C). Spread the mushrooms on a baking sheet lined with parchment paper, and toss with the olive oil, garlic, lemon zest and juice, and anchovies. Season with salt and pepper. Roast for 35-45 minutes until golden. Set aside to cool.
- Transfer the cooled mushroom mixture to a food processor. Add the handful of parsley leaves, and process, turning the machine on and off, to a chunky purée.
- Put the mushroom purée in a serving bowl with the sour cream, and stir through gently. Season well, stir again, and sprinkle with extra parsley leaves. Drizzle with a little extra virgin olive oil if desired, and sprinkle with the paprika. Serve with chunks of grilled or toasted ciabatta or other country-style bread.
- This makes a great topping for bruschetta. Simply toast some slices of ciabatta, rub with garlic, and top with the dip. Drizzle with a little extra virgin olive oil, and serve with an arugula (rocket) and shaved Parmesan salad.
Excerpted from The Illustrated Quick Cook.
Copyright © 2009 Dorling Kindersley Limited.
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