GARLICKY MUSHROOM SPREAD
1 whole bulb of garlic
2-3 tablespoons extra virgin olive oil
4 large shallots, finely chopped
1/2 cup chicken broth
1 pound shiitake mushrooms, wiped clean, stems discarded
1 teaspoon minced fresh rosemary
2 teaspoons minced fresh italian flat-leaf parsley
1 tablespoon Marsala wine
6 black olives, pitted
salt and freshly ground black pepper
Preheat oven to 350 degrees. Slice a thin layer off the top of the bulb of garlic. Brush a little oil in an ovenproof pan, add the unpeeled garlic bulb, and drizzle 1 tablespoon of the oil over the top. Roast for 15 minutes.
In a large skillet, heat the rest of the oil and cook the shallots over low heat, stirring frequently for about 10 to 12 minutes, or until they are soft. Add the broth, increase the heat, and cook another minute. With a slotted spoon, transfer the shallots to a food processor or blender, leaving all the liquid in the pan.
Add the mushrooms to the skillet and cook over medium heat, stirring often. Add the rosemary and parsley and continue cooking until the mushrooms are tender.
Pop the roasted cloves of garlic out of their skins and into the food processor or blender. Add the mushrooms, wine, and olives to the processor or blender. Process until creamy. Season with salt and pepper to taste and chill. Serve on plain crackers or rye rounds.
Yields: 1 1/2 cups
