• Take 1 whole head of garlic and cut the top off.
• Wrap in tin foil and roast in a preheated, 400 degree oven for 1 hour or until cloves are soft a creamy.
• Squeeze the roasted cloves out of the skins and add to 1 cup of the reserved sautéed mushrooms from the loaf recipe.
• Put in blender, adding water or almond milk as needed to facilitate blending.
• Season with s/p.
• Add some finely chopped parsley to garnish. Serve on the side of Mushroom Loaf.
