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10 servings
suggest servings
| 1 1/2 | tablespoon | olive oil | preferably extra-virgin |
| 1/2 | cup | onion | chopped |
| 2 | each | garlic | cloves, chopped |
| 10 | ounces | mushrooms | coarsely chopped |
| 2 | teaspoons | thyme leaves | fresh or 3/4 ts dried thyme |
| 1 | teaspoon | lemon | peel, grated |
| 3 | tablespoons | pecorino romano cheese | pecorino romano, grated |
| 1 | tablespoon | lemon | juice, fresh |
| 2 | tablespoons | parsley leaves | fresh, minced |
| 1 | each | bread, french baguette | italian style, cut into rounds, toasted |
Heat 1 tablespoon oil in large nonstick skillet over medium-low heat. Add onion and garlic and sauté 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.
Notes: Can be made 3 hours ahead. Let stand at room temperature. Serve with toasted bread rounds. Makes about 1-1/2 cups.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 0.0g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 0.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 1% | Vitamin C | 5% | |
| Calcium | 1% | Iron | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Hints and tips on how to best use a bread machine. Nothing beats waking up to the smell of fresh bread in the morning....
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