Garlicky Mushroom Pâté

Preheat the oven to 375F.

Cut garlic bulb crosswise, exposing cloves; wrap loosely in foil and place on the oven rack.

Roast until cloves are very soft and browned, about 1 hour.

Cool slightly, then unwrap.

Squeeze soft garlic flesh out of papery husks and place flesh in a food processor.

Meanwhile, put mushrooms in a large, heavy skillet over medium heat.

Cook, stirring often, until browned, adding wine a little at a time and stirring when mushrooms begin to stick, 20 to 25 minutes.

Stir in soy sauce and all but 1 teaspoon of the parsley.

Remove from heat.

Transfer mushrooms to the food processor and process until finely chopped.

Spoon into a small bowl, smooth the top and refrigerate for at least 1 hour and up to 5 days.

Garnish with reserved parsley and serve at room temperature with crackers or other dippers.