Preheat oven to 425°F.

Arrange mushrooms, garlic and thyme on a large baking sheet. Drizzle ¼ cup olive oil on top of mushrooms and season with salt. Roast at 425°F for 20 minutes.

Cool mushroom mixture. Remove garlic from peel and strip thyme leaves from stems. Place all ingredients in a food processor or blender and process. Add pine nuts, parsley, and olive oil and process until a smooth dip forms.

Store in a covered container with a drizzle of olive oil on top.