SERVES 4 V D P C
2 garlic bulbs
2 tbsp olive oil
12 oz/350 g assorted mushrooms, such as cremini, open-cap, and chanterelles, halved if large
1 tbsp chopped fresh parsley
8 scallions, cut into 1-inch/2.5-cm lengths
salt and pepper
1. Preheat the oven to 350°F/180°C. Slice off the tops of the garlic bulbs and press down to loosen the cloves. Place them in an ovenproof dish and season with salt and pepper to taste. Drizzle 2 teaspoons of the oil over the bulbs and roast for 30 minutes. Remove the garlic from the oven and drizzle with 1 teaspoon of the remaining oil. Return to the oven and roast for an additional 45 minutes. Remove the garlic from the oven and leave until cool enough to handle, then peel the cloves.
2. Tip the oil from the dish into a heavy-bottom skillet. Add the remaining oil and heat. Add the mushrooms and cook over medium heat, stirring frequently, for 4 minutes.
3. Add the garlic cloves, parsley, and scallions and cook, stirring frequently, for 5 minutes. Season with salt and pepper to taste and serve immediately.