Mushroom spread with lemon & thyme

Mushroom spread with lemon & thyme
  Lemon    Spreads    Appetizers    Low Fat    Vegetarian    Eggs  
Last updated 10/4/2011 7:57:37 PM. Recipe ID 19591. Report a problem with this recipe.

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      Title: Mushroom spread with lemon & thyme
 Categories: Spreads, Appetizers, Low-fat, Vegetarian, Eggs
      Yield: 10 Servings
  1 1/2 tb Olive oil
           -- preferably extra-virgin
    1/2 c  Chopped onion
      2 lg Garlic cloves; chopped
     10 oz Mushrooms; coarsely chopped
      2 ts Fresh thyme leaves; OR...
    3/4 ts -Dried thyme
      1 ts Grated lemon peel
      3 tb Grated Pecorino Romano
      1 tb Fresh lemon juice
      2 tb 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 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.
  Per 2-tablespoon serving: calories, 30; fat, 2 g; sodium, 17 mg;
  cholesterol, 1 mg

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Recipe ID 19591 (Apr 03, 2005)

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