Mushroom Spread with Lemon and Thyme

Description

 * Makes about 1½ cups

Ingredients

 * 1½ tbsp olive oil — preferably extra-virgin
 * ½ cup chopped onion
 * 2 large garlic cloves, chopped
 * 10 oz mushrooms, coarsely chopped
 * 2 tsp fresh thyme leaves, or ¾ 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

Directions

 * 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 ½ 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.

Nutritional information
Per 2 tablespoon serving:
 * Calories 30 | fat 2g | sodium 17mg | cholesterol 1mg