Mushroom Spread with Lemon And Thyme

A delicious spread made with mushrooms, garlic and pecorino-romano cheese that is best served with tasty bread rounds.

30 minutes Prep: 20 minutes Cook: 10 minutes

23 calories per serving view nutrition facts

10 servings suggest servings

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Ingredients

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

Directions

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.

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Nutrition Facts

Serving Size 18g

Amount per Serving

Calories 23 72% of calories from fat

	% 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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Fudge

I lovew this type of fudge. However, there is also a microwave cooking method using the same ingredients using the same amount. First you melt the butter, then add the sugar and milk, stirring until well mixed. Place in microwave on high or mdeium high (large ovens) and cook for 5 mintues. Take bowl out and stir, replace bowl in oven and cook for another 4 minutes or until misture starts to boil. Remove bowl and stir and scrape sides of bowl. Cook another 5 minutes, remove and stir, cook another 3 minutes and remove from oven. Add chocolate chips, stirring until melted, add vanilla extract, stir, add marshmallow, stir. Add nuts if desired, stir some more, then pour into greased pans. I also found that if you work quickly after melting the chocolate and adding the vanilla, you can poor half the mixture into a pan, add half the nuts required and stir into the mixture and pour this into another prepard pan. That way you'll have both no-nut fudge, and fudge with nuts.