Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients. Preheat the oven to 400°F.

Slice approximately ¼ inch from the top of each head of garlic to expose the cloves. Place the garlic on a piece of aluminum foil and drizzle with 1 tablespoon of olive oil. Wrap the garlic tightly in the foil and place it on a baking sheet.

Using your hands, gently tear the maitake mushrooms into large, bite-sized clusters. Avoid making the pieces too small, as they will shrink while cooking.

Place the breadcrumbs in a small bowl. Crumble the blue cheese and set it aside.

Roast the garlic for 40 – 50 minutes, or until the cloves are golden, soft and easily pierced with a knife. Allow the garlic to cool slightly, then squeeze the softened cloves from their skins.

Place the roasted garlic in a medium saucepan and mash it into a smooth paste. Add the whipping cream and black pepper. Bring the mixture to a gentle simmer over medium-low heat.

Cook for 8 – 10 minutes, stirring occasionally, until the cream has thickened slightly and the roasted garlic is evenly incorporated. Season with salt to taste. Keep the sauce warm over low heat.

Heat 2 tablespoons of olive oil in a small frying pan over medium heat. Add the breadcrumbs and salt. Cook for 3 – 5 minutes, stirring frequently, until the breadcrumbs are crisp and golden brown. Transfer them to a bowl immediately to prevent them from burning.

Heat a large frying pan over medium-high heat. Add the olive oil and arrange the maitake mushrooms in a single layer. Cook undisturbed for 3 – 4 minutes, allowing the mushrooms to develop a deep golden crust.

Turn the mushrooms and add the butter and finely diced shallots and thyme sprigs. Continue cooking for another 2 – 3 minutes or until the shallots have softened. Deglaze with white wine and continue cooking till the wine is reduced. Add the roasted garlic cream to the pan and continue to cook the sauce . Season with salt and black pepper.

Bring a large pot of generously salted water to a rolling boil. Add the orecchiette and cook for 4 – 6 minutes, or until tender but pleasantly chewy. Before draining, reserve approximately 1 cup of the pasta cooking water.

Transfer the cooked orecchiette to the roasted garlic cream sauce Add half of the blue cheese and a splash of the reserved pasta water. Toss gently over low heat until the sauce is glossy and evenly coats the pasta. Add more pasta water as needed to loosen the sauce.

Divide the orecchiette among warm bowls. Top with crumbled blue cheese, crispy breadcrumbs and fresh thyme leaves.