Mushroom Spread With Lemon & Thyme Recipe

Step 1

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.

Step 2

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

Things You'll Need

  • 1 1/2tb Olive oil
  • -- preferably extra-virgin
  • 1/2c Chopped onion
  • 2lg Garlic cloves; chopped
  • 10oz Mushrooms; coarsely chopped
  • 2ts Fresh thyme leaves; OR...
  • 3/4ts -Dried thyme
  • 1ts Grated lemon peel
  • 3tb Grated Pecorino Romano
  • 1tb Fresh lemon juice
  • 2tb Minced fresh parsley
  • Toasted Italian bread rounds

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