Mushroom and mascarpone dip

SERVES 8

Ingredients:

2¼lb (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

Method:

1 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.

2 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.

3 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.

Cook’s Notes:

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.

Mushroom and mascarpone dip