1. Preheat the oven to 400F. If you have larger portobello mushrooms, slice thickly. Arrange the mushrooms and onion in a roasting pan in a single layer. It looks a lot, but they shrink. Toss with 5 tablespoons of regular olive oil, the vinegar, thyme, and seasoning. Cut the top off the garlic and seal the bulb into a foil parcel with a splash of water and the 1 tablespoon of EVOO.
2. Set on a cookie sheet. Roast the garlic and mushrooms for 45 minutes. Mushrooms throw out a lot of water, but it should evaporate; they should also be dark. When the mushrooms are done roasting, heat the remaining 1 tablespoon of regular olive oil in a skillet and quickly saute them.
3. Toss the contents back onto the roasting pan. If they seem wet, set on medium-high heat and boil most of the moisture off. Tip intoa warm bowl. Add the lemon and drizzle with EVOO. Squeeze the garlic out of its skins, mash, then stir into the creme fraiche. Serve!
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|Serving Size: 1 Serving (227g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 115 (65%)|
|Amt Per Serving||% DV|
|Total Fat 12.8g||17 %|
|Saturated Fat 4.6g||23 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 16.6mg||5 %|
|Sodium 55.8mg||2 %|
|Potassium 761.6mg||20 %|
|Total Carbohydrate 14.3g||4 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 10.8g|
|Protein 4.6g||7 %|
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Calories per serving: 176
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