Serves 4

Ingredients

• 500g parsnips, peeled, chopped
• 300ml milk
• 2 garlic cloves
• 1/2 lemon, juiced
• 2 1/2 tablespoons olive oil
• 2/3 cup (50g) grated parmesan
• 50g unsalted butter
• 500g mixed wild mushrooms (such as Swiss brown, shiitake, king brown, black ear fungus and enoki)
• 2 tablespoons chopped flat-leaf parsley leaves
• 2 tablespoons dukkah

Method

1. Place parsnip, milk and 1 garlic clove in a pan over medium-high heat. Bring to the boil, then reduce heat to medium-low and cook for 10-12 minutes until parsnips are tender. Cool slightly, then transfer parsnip mixture to a food processor. Add lemon juice and whiz until smooth. With the motor running, slowly add the oil.
2. Add the cheese, season and whiz to combine. Cover and keep warm.
3. Finely chop remaining garlic clove. Melt half the butter in a frypan over high heat.
4. In two batches, cook half the mushrooms and garlic for 3-4 minutes until golden.
5. Repeat with remaining butter, mushrooms and garlic. Return all mushrooms to pan. Stir through parsley and season.
6. To serve, divide parsnip skordalia among plates. Top with mushrooms and sprinkle with dukkah and micro herbs if using.

Recipe courtesy of delicious.com.au