Mushroom Paste With Olives And Garl

Drizzle a little olive oil over the head of garlic, wrap it well in foil, and roast it in the oven until fully cooked and tender.

In a hot pan, add the canned mushrooms after washing and draining them thoroughly.

Sauté the mushrooms until all moisture evaporates and they turn golden brown.

Place the sautéed mushrooms in a food processor along with the roasted garlic and olives.

Add a splash of olive oil.

Blend the mixture until smooth and well combined.

Transfer to a jar and cover the surface with a layer of olive oil for preservation.