White Bean, Roasted Garlic and Mushroom Spread with Horseradish and Dill
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Place a communal dip on the table and you can bet your guests will gobble it up in 30 seconds flat. But you don’t need to resort to powdered soup mix or a store-bought yogurt concoction to satisfy them. Enter the white bean, roasted garlic and mushroom spread from Michal Korkosz’s new cookbook, Polish’d: Modern Vegetarian Cooking from Global Poland, which requires minimal hands-on work from the chef.
“It may not be the prettiest spread ever—it’s a bit muddy in hue—but Queen Nigella Lawson once stated that sometimes brown food just tastes the finest,” writes Korkosz. “You can never have too many mushrooms, so I top this spread with mushrooms that are pan fried until golden.”
Serve it with toasty crostini, fried pita, crinkle-cut potato chips, sweet potato fries or crudités. You can also brighten the spread’s flavor with a squeeze of fresh lemon juice. Just don’t skip the dill—it offers a pop of much-needed freshness.
Recipe from Polish’d: Modern Vegetarian Cooking from Global Poland © Michał Korkosz, 2023. Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold.
Ingredients
2 heads garlic
½ teaspoon fine sea salt, plus more for seasoning
Freshly ground black pepper
⅓ cup and 1 tablespoon extra-virgin olive oil
1 pound mushrooms (any variety, such as button, oyster, porcini or milk cap), halved if large
1 medium white onion, peeled and thinly sliced
One 15-ounce can white beans, such as cannellini, drained and rinsed
1 tablespoon grated horseradish, plus more for serving
Fresh dill, for serving
Directions
1. Preheat the oven to 425°F.
2. Using a sharp knife, cut a ¼- to ½-inch piece off the tops of the garlic heads. Season them with ½ teaspoon salt and pepper. Drizzle 1 tablespoon of olive oil over each head. Wrap them in aluminum foil and roast them in the oven until the garlic is tender, about 35 minutes. Remove them from the oven and cool, then squeeze out the cloves.
3. Heat the remaining oil in a large skillet over medium-high heat. Add the mushrooms, onion and salt. Pan fry, stirring occasionally, until the mushrooms are golden brown, about 5 minutes. Season with more salt and pepper. Set aside.
4. Place three-quarters of the mushroom mixture, the garlic, the white beans and the horseradish in a food processor. Blend until smooth, about 2 minutes. Season with salt and pepper to taste.
5. To serve, place the mushroom spread in a serving bowl. Top it with the rest of the mushroom mixture, dill and more horseradish.
284 calories
15g fat
30g carbs
11g protein
3g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.