Funghi Recipe

Slow-cook garlic

Place peeled garlic cloves in a small, heavy-bottomed saucepan. Pour in enough neutral oil to fully submerge the cloves (about 1 cup). Add the bay leaf, rosemary sprig (if using), and 1/4 tsp coarse salt. Warm gently over the lowest heat setting until small bubbles occasionally rise — the oil should register 200–225°F (93–107°C) if you have a thermometer. Cook gently for 35–45 minutes, until the garlic is tender and easily mashed with a fork and pale golden. Keep oil at a bare simmer; do not let it fry or brown quickly.

When garlic is tender, remove the pan from heat and let cool in the oil to room temperature. Transfer garlic and oil to a jar; store in refrigerator for up to 2 weeks (garlic will firm slightly when chilled). Reserve some of the garlic oil for roasting mushrooms and finishing the dish.

Make the spread

In a bowl combine 1 cup ricotta, 1/4 cup mascarpone, 2 tbsp grated Parmesan, 1 tsp lemon zest, 1/2 tsp lemon juice, 1/4 tsp salt, 1/4 tsp black pepper and 1 tsp extra-virgin olive oil. Whisk or stir until smooth and creamy. Taste and adjust seasoning — add a little more lemon or salt if needed. Transfer to a serving bowl or spread across the center of your serving plate in a shallow smear.

Prepare and roast mushrooms

Preheat oven to 425°F (220°C). Clean mushrooms by wiping with a damp cloth; trim stems if needed and halve or quarter larger mushrooms so pieces are roughly uniform (bite-size). In a mixing bowl toss mushrooms with 2 tbsp olive oil (or up to 2 tbsp combined with reserved garlic oil), 1 tsp sea salt, 1/2 tsp black pepper, and 1 tbsp fresh thyme leaves. Spread mushrooms in a single layer on a rimmed baking sheet, stem-side up when possible.

Roast on the middle rack for 18–22 minutes, stirring once halfway through, until mushrooms are deeply browned at the edges and juices have concentrated. For extra gloss and garlic flavor, drizzle 1–2 tbsp of the reserved garlic oil over mushrooms after roasting and toss gently.

Assemble the dish

Spoon the crencenza (cheese spread) onto your serving platter in a shallow pool or smear. Arrange the warm roasted mushrooms on top and around the cheese. Scatter several whole confit garlic cloves across the mushrooms (smash a few cloves slightly with the back of a spoon so their creamy interior mixes with the cheese).

Finish with 1 tsp sherry vinegar drizzled lightly over the mushrooms, a sprinkle of flaky sea salt, a crack of black pepper, and 2 tbsp microgreens or chopped parsley. If desired, drizzle an extra 1 tsp of confit garlic oil for shine and flavor. Serve warm or at room temperature with crusty bread or crostini.