Mushroom Spread With Lemon And Thyme

Recipe Ingredients

1 1/2 tablespoons	22ml	Olive oil - - preferably extra-v
1/2 cup	31g / 1.1oz	Chopped onion
2 cups	292g / 10oz	Garlic cloves - chopped (large)
10 oz	284g	Mushrooms - coarsely chopped
2 teaspoons	10ml	Fresh thyme leaves - or...
3/4 teaspoon	3.8ml	- dried thyme
1 teaspoon	5ml	Grated lemon peel
3 tablespoons	45ml	Grated pecorino Romano
1 tablespoon	15ml	Fresh lemon juice
2 tablespoons	30ml	Minced fresh parsley
		Toasted Italian bread rounds

Recipe Instructions

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. (Can be made 3 hours ahead. Let stand at room temperature.) Serve with toasted bread rounds.

Makes about 1-1/2 cups.

Source:
Possum Kingdom Lake Cookbook

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