Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993)
Typed for you by Karen Mintzias

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