Preheat oven to 180℃ and line a baking tray with baking paper.
Place cashews in a medium bowl with 1 cup water. Cover and set aside for at least 30 minutes.
Place mushrooms on the prepared tray with garlic cloves and thyme. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper.
Place in the oven to cook for 20 minutes. Remove mushrooms from the oven and allow to cool for 5-10 minutes. Discard the thyme sprigs.
Strain the liquid from the cashews.
To make the dip, place the mushrooms in a food processor. Remove the garlic cloves from the skin and add the garlic to the food processor with the remaining olive oil, soaked cashews, lemon juice and chives. Blitz until well combined.
Season to taste with salt and pepper and additional lemon juice.
Serve mushroom and cashew dip with a drizzle of olive oil, extra chopped chives and sliced baguette.
Ingredients
Directions
Preheat oven to 180℃ and line a baking tray with baking paper.
Place cashews in a medium bowl with 1 cup water. Cover and set aside for at least 30 minutes.
Place mushrooms on the prepared tray with garlic cloves and thyme. Drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper.
Place in the oven to cook for 20 minutes. Remove mushrooms from the oven and allow to cool for 5-10 minutes. Discard the thyme sprigs.
Strain the liquid from the cashews.
To make the dip, place the mushrooms in a food processor. Remove the garlic cloves from the skin and add the garlic to the food processor with the remaining olive oil, soaked cashews, lemon juice and chives. Blitz until well combined.
Season to taste with salt and pepper and additional lemon juice.
Serve mushroom and cashew dip with a drizzle of olive oil, extra chopped chives and sliced baguette.