String Cheese and Mushroom Dip


10 sliced mushrooms (Refika used Fairy Ring Mushrooms, which I am not sure are easy to find in this country), your choice
2 big strips string cheese, separated into strings
5 garlic cloves
salt and pepper
3 sprigs fresh thyme
3 tablespoons olive oil
flat bread as an accompaniment

Preheat the oven to 400F.

Combine the mushrooms with the cheese in a bowl and toss well.

Crush the garlic with some salt in a mortar. Add the leaves from the fresh thyme and the olive oil, crush some more with the pestle so that the entire flavor blends.

Pour the garlic mixture over the cheese mushroom mixture and toss well. Transfer the mixture to a shallow baking dish and spread evenly.

Bake on the top shelf of the oven for about 7-8 minutes, or until the cheese starts to get reddish. Serve the hot dip with pieces of flat bread for scooping.


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Thanks to

Fairway for donating all the food | Chantal for the cookware | Le Creuset for the Dutch ovens | Wustoff for the knives | Boos for the cutting boards | Kitchen Aid for the appliances | Oxo for the small kitchen tools |

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