Title: Mushroom Spread with Lemon and Thyme
Categories: Dip Appetizer Lowfat Vegetarian Lacto
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

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

previous

next