Creamy Mushroom and Slow Roast Garlic Sauce

Ingredients

• 400g chestnut mushrooms
• 3 small brown onions
• 1 whole head garlic
• 8tbs olive oil
• Sea salt
• 150ml cream
• 100g crème fraîche
• 4tbs soy sauce
• Juice of one lemon

Directions

1. Prepare the oven: Preheat the oven to 140°C.

   1. Place one large sheet of tinfoil on an oven tray.

2. Prep the vegetables: Slice the mushrooms into quarters and place in the centre of the tinfoil.

   1. Peel the onions, remove the ends, and slice in half.
   2. Add the halved onions to the tinfoil beside the mushrooms, along with the whole head of garlic.

3. Season: Pull up each side of the tinfoil then drizzle the olive oil over the mushrooms, onions, and garlic.

   1. Season well with sea salt.

4. Create the parcel: Fold two opposite sides of the tinfoil to the middle so the edges meet.

   1. Fold one edge over the other, then fold up the remaining two sides to create a sealed parcel.

5. Slow roast: Place in the oven and cook at 140°C for two hours.

6. Extract garlic: Remove from the oven and open the tinfoil carefully.

   1. Using a serrated knife, carefully remove the base of the garlic bulb and squeeze out the roasted garlic pulp into a blender.

7. Blend: Add the mushrooms, onions, and all juices from the tinfoil to the blender.

   1. Add the cream, crème fraîche, soy sauce, and lemon juice and blend.
   2. Check the seasoning and adjust with sea salt.

8. Storage and serving: Spoon the sauce into a jar; it can be stored in the fridge for a few days.

   1. Reheat in a small pot when cooking your pasta, adding a splash of cream and a little pasta water if needed to loosen the sauce slightly.