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Mushroom Spread with Lemon And Thyme
| Ingredients | |||
| 1 1/2 | tablespoon | olive oil, preferably extra-virgin | |
| 1/2 | cup | onion, chopped | |
| 2 | each | garlic, cloves, chopped | |
| 10 | oz | mushrooms, coarsely chopped | |
| 2 | teaspoon | thyme leaves, fresh or 3/4 ts dried thyme | |
| 1 | teaspoon | lemon, peel, grated | |
| 3 | tablespoon | pecorino romano, grated | |
| 1 | tablespoon | lemon, juice, fresh | |
| 2 | tablespoon | parsley, fresh, minced | |
| 1 | italian bread rounds, toasted | ||
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 1/2 tablespoon oil and finely chop, using on/off turns. Mix in parsley; season with salt and pepper. Transfer to small bowl. Notes: Can be made 3 hours ahead. Let stand at room temperature. Serve with toasted bread rounds. Makes about 1-1/2 cups.  | |||
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