Mushroom spread with lemon & thyme
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]iw۶\ 9o7Eڼ,&MDB"`HP(YvM 3f փ'翼zhMD[?}zbَmֻ'OGM}޳,{"D1o5x>v|&2%ш8^#=;L8Qcl֌鑽)mE,?c8bUV汬=/ OxTƴph^-yRԲ82['.v W8k$MdN=fmz.;E8 =dY9dn ܦb:+2EtM}{NIde9d,0X١K6;OT9 mYKb+#g[.8Y <;X|-[+]I#&plGH^,&9Id$ ,ڀ_,"F%uyo^+"Y&ʽ1G--1 I{Sk\ҢH[ӔϭdaAN %Oe?9?Ց1MiNk<ˌV׺S67 bNGv1KaNr:"0^#:"e,\E&cf#KǶ=f SW؍Vfճ@p&A)2RWn\X#^RiJǜUڰ(Jb&SԀ/.:'QOˏ2x8OH[$hȧ&4bFGDLeurbG.9+΄^]GXgcoȧgٳYQGqtoS1Z4G|_Ǘ7Y\>'哞vGO٧#J/cY~y5[/o,R[+YӇV7M_(4(it9_ԭ_ioS RuX,%E@fDݵ"?O|q7?s"OAGO=8tգ@%H .H N᧒dwh,!)+"&޵ղKD;{&R 9 g/;'N~|t: /:ӗ 1ޱ1PeŠoy64 gc|Bdyl H9.ddJhZ_(-}6T\CΧjtBN1GUϮVd{=*,[WOyDմc:%y8Y綴8I JCrvheRnVyQU'o e~uqs )gLn]\2#)]=J], ʒUcv~y< q~MN?{WYWM!O)g _I'eWk9NU{.\GG.8X+O* >`!K@ ,)wPN h'T(+%5r*|lTYʨكy[tptn/}]F~zHc[kpA|HaZTtXd{G 6 X 2\DQ9Q{{{U)r'毆ҌLF{{kaY `eڃhV~t#D٥X%Oy6?8Ő):pb(Q#Ouآ5qTxؕU2ΆdUOioۇkF~ӏ%*^ y -o0 dzصݫU-IWBފlJ\;<:Sj\iy(JsC4rh;W!*ZJ3QC?+1TT:~U&jtwZL)wKE}PtLlʗ]X sw5pGNxXب,#_l$ǗY)>O^xG&t}kNDވ*vnK-A<ӯ9OYOZz݅syxsEUM;4jv Y?XE`KduTx,^sRZ@6NU_;3`I_h$@@mgҾv@m`MB 鮠#QRxxf؃9!/ u 1B:ujnFip^1eN5@6D(4!r,tCSo`C)x?(:@Gg1ǥX-t 3}lr&6S054ZtQ8בئZ (: ?l~Ӵp.t@FS Ct 4ӄd4rLPxMĂKLNxbHc%\ 3L0U]ZRbNC%f+X2EL˘4:i#87eD4Jyd'b§|R(+d˰Q R oe=6tb:d==Lc0]&,(gE[rq),:8&!.ց<2*ti i$7 .]xcJuPIV\ʋ<2I*J^xLCҘD\<4Ձ@3ߕ3@ 1+ imXLBl{A`h,X$S4  )ձ miAˊDEi8O)MyѰſ=2-ZoON" ۦZ&f#Ziui$G|3cutЎa 3Ͽ4@$?>A`:ۄTY@Ix0`: 6@ؗMXRP4~AL\6Vep!:mi\%6p|q2м2DJ гk,'r}:h7IA1\ a>\hNL DLӨ 91N<'`r*r(a/AH f9'Z`KChZLc/mV=K{M}F:LL,muvg_iCBS=&\ms c)O^{ 4mޥEe (m`Uo[c  ys.bڃ'':VA c+`иx~O$Ht@4tLep|4Zfq] t`3! p@X~kj{v! δ   Z6ҁ.;'qL[Qt9%{ML *Z6i#>GZЙc O@3t l_{ NğCeS>7y%ԹyNg ӮmEeVrM.  V]6wdo ,^u\iӈs[;ްV]}\UpO[ު_< g }HYrg :c5&kZͶNL .XHr˶l gza v2{q#7>ߙ*7I<B0K
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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