Mushroom Spread with Lemon and Thyme

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

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