3 Tbsp olive oil

1 head garlic

1 sprig of fresh thyme

8oz bacon coarsely chopped

1lb white mushrooms (about 6 cups). Cleaned and sliced

2 cups assorted exotic mushrooms, cleaned and sliced

1 Tbsp minced fresh thyme

1 Tbsp minced fresh rosemary

Salt and pepper to taste

1/4 cup chopped fresh parsley

3 Tbsp balsamic vinegar

1 tsp Dijon mustard

1/3 cup shaved parmesan or asiago cheese


Preheat oven to 325F

Place garlic on a piece of aluminum foil and drizzle with 1 tbsp of olive oil. Place sprig of thyme on top and wrap foil around. Roast for at least 30-45 minutes. Let cool.

Heat remaining 2 tablespoons of olive oil in a large sauté pan over medium-high heat. Add bacon and cook until crisp. Remove from pan and set aside on a paper towel lined plate. Add mushrooms, thyme, rosemary and salt and pepper, cooking for 6-8 minutes or until browned and liquid has evaporated. Chop the top off the roasted garlic and squeeze the garlic into the pan. Remove from heat and stir in parsley, vinegar, mustard and asiago.

This is great served with grilled steak or roast or on top of toasted baguette slices as an appetizer.

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