Roasted Mushroom Spread with White Beans and Lemon

Instructions

1. 1

   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.

   
2. 2

   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.

   
3. 3

   Prepare the beans and parsley

   While the vegetables roast, drain the beans and rinse them with cold water. Finely chop the parsley.

   
4. 4

   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.

   
5. 5

   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.