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