Mushroom spread with lemon & thyme

10 Servings

Ingredients

Quantity Ingredient
1½ tablespoon Olive oil preferably extra-virgin
½ cup Chopped onion
2 larges Garlic cloves; chopped
10 ounces Mushrooms; coarsely chopped
2 teaspoons Fresh thyme leaves; OR... Dried thyme
1 teaspoon Grated lemon peel
3 tablespoons Grated Pecorino Romano
1 tablespoon Fresh lemon juice
2 tablespoons Minced fresh parsley
Toasted Italian bread rounds

Directions

Heat 1 tablespoon oil in large nonstick skillet over medium-low heat. Add onion and garlic and saute until tender, about 5 minutes. Add mushrooms, thyme and lemon peel to skillet and stir. Cover and cook until mushrooms are tender, about 5 minutes. Uncover, increase heat to high and cook until mushrooms begin to brown, about 6 minutes. Cool slightly.

Transfer mushroom mixture to processor. Add cheese, lemon juice, remaining ½ tablespoon oil and finely chop, using on/off turns. Mix in parsley; season with salt and pepper. Transfer to small bowl. (Can be made 3 hours ahead. Let stand at room temperature.) Serve with toasted bread rounds.

Makes about 1-½ cups.

Per 2-tablespoon serving: calories, 30; fat, 2 g; sodium, 17 mg; cholesterol, 1 mg

Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993) Typed for you by Karen Mintzias

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