Mushroom spread with lemon and thyme Recipe

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Mushroom spread with lemon and thyme

Artist:	_	Yield:	10
Categories:	Appetizers, Dips & Spreads, Fruits, Lemon, Ovo-lacto, Vegetarian	Rating:	0
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Ingredients:

1 1/2	tbsp	Olive oil
		-- preferably extra-virgin
1/2	cup	Chopped onion
2	large	Garlic cloves, chopped
10	oz	Mushrooms, coarsely chopped
2	tsp	Fresh thyme leaves, OR...
3/4	tsp	-Dried thyme
1	tsp	Grated lemon peel
3	tbsp	Grated Pecorino Romano
1	tbsp	Fresh lemon juice
2	tbsp	Minced fresh parsley
		Toasted Italian bread rounds

Procedures:

1	Heat 1 tablespoon oil in large nonstick skillet over medium-low heat.
2	Add onion and garlic and saute until tender, about 5 minutes.
3	Add mushrooms, thyme and lemon peel to skillet and stir.
4	Cover and cook until mushrooms are tender, about 5 minutes.
5	Uncover, increase heat to high and cook until mushrooms begin to brown, about 6 minutes.
6	Cool slightly.
7	Transfer mushroom mixture to processor.
8	Add cheese, lemon juice, remaining ?tablespoon oil and finely chop, using on/off turns.
9	Mix in parsley; season with salt and pepper.
10	Transfer to small bowl.
11	(can be made 3 hours ahead.
12	Let stand at room temperature).
13	Serve with toasted bread rounds.
14	Makes about 1-?cups.
15	Per 2-tablespoon serving: calories, 30; fat, 2 g; sodium, 17 mg; cholesterol, 1 mg