• 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


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

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