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cmdandridge
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Preheat your oven to 400F.
Roughly chop 1 lb mushrooms and quarter 1 medium shallot. Add them to a sheet pan.
Slice the top off a whole garlic bulb, drizzle with 1 tsp olive oil, wrap it in foil, and place it on the pan with the mushrooms and shallot.
Drizzle or spray another 1 tsp olive oil over the mushrooms, then season with 1 tbsp herbs (thyme, rosemary, or oregano), a few pinches of salt, and fresh cracked black pepper. Roast for 40-45 mins until nice roasted and caramelized.
Once roasted, squeeze the garlic cloves from the bulb and add them to a blender with the roasted mushrooms and shallot.
Pour in 20oz bone broth (chicken works or use veggie if you're vegetarian), ¼ cup water, and ¾ cup cottage cheese (about 3 servings). Blend until silky and creamy.
Taste and adjust with salt. You can also add extra herbs or a splash more bone broth for your preferred consistency.
Serve hot and top with chili flakes, fresh herbs, or a drizzle of olive oil.