Instructions
Follow the steps and taste along the way.
Prepare the vegetables
Preheat the oven to 220 °C. Slice the mushrooms about 1 cm thick, cut the onion into thin wedges, and finely chop the garlic.
Roast the mushrooms
Toss the mushrooms, onion, and garlic on a baking sheet with the olive oil, salt, and black pepper. Spread them in a single layer and roast for 20–22 minutes, stirring halfway through. The mushroom edges should brown and any excess liquid should evaporate.
Prepare the beans and parsley
While the vegetables roast, drain the beans and rinse them with cold water. Finely chop the parsley.
Blend the spread
Transfer the roasted mushrooms, onion, and garlic to a blender. Add the beans, Dijon mustard, lemon juice, parsley, and water. Pulse briefly until you have a thick spread with small pieces; do not blend it completely smooth.
Finish and serve
Stir the spread and check that the flavors are balanced: the lemon should add a pleasant freshness, the salt should bring out the mushrooms, and the mustard should remain subtle. Serve it warm or chilled.
