Fill out Kosher.com's annual survey for a chance to win a $100 Amazon gift card! Take Survey
Please enter the email you’re using for this account.
Dairy
Easy
6 Servings
Allergens 
1 Hour
Diets
Kick off your meal to an interactive start with this eclectic mix of flavors, waiting to be enjoyed. Spread the joy! Serve with some delicious, crusty bread for dipping. See all of Mehadrin’s beautiful Shavuot 2023 recipes here.
2 sticks Mehadrin Butter
1 cup peeled garlic cloves
2 cups oil, such as Gefen Canola Oil
1 teaspoon Haddar Salt
1 cup sliced portobello mushrooms
2 sprigs of rosemary, optional
toasted pine nuts
fresh basil leaves
cocktail olives
hot sauce or sriracha sauce
grated parmesan
Add garlic cloves to a small saucepan over medium-low heat. Pour olive oil over it, then add the salt and rosemary sprigs. Boil the garlic cloves for 40 minutes.
Add the sliced mushrooms and continue to boil for an additional five minutes. The garlic should turn golden and very soft.
Remove from heat and let cool.
Use a butter knife to shmear butter on the board, moving in random directions.
Top one part with garlic mushroom confit, another with pine nuts and basil leaves, and a third with olives, hot sauce and grated parmesan. Serve with bread.
All Mehadrin products are proudly made in the USA.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation