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.
Yield
10 servingsPrep
20 minCook
10 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoon |
olive oil
preferably extra-virgin |
|
| ½ | cup |
onions
chopped |
|
| 2 | each |
garlic
cloves, chopped |
|
| 10 | ounces |
mushrooms
coarsely chopped |
|
| 2 | teaspoons |
thyme
fresh or 3/4 ts dried thyme |
*
|
| 1 | teaspoon |
lemon
peel, grated |
|
| 3 | tablespoons |
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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
olive oil
preferably extra-virgin |
|
| 118 | ml |
onions
chopped |
|
| 2 | each |
garlic
cloves, chopped |
|
| 289 | ml/g |
mushrooms
coarsely chopped |
|
| 1E+1 | ml |
thyme
fresh or 3/4 ts dried thyme |
*
|
| 5 | ml |
lemon
peel, grated |
|
| 45 | ml |
romano cheese
pecorino romano, grated |
*
|
| 15 | ml |
lemon
juice, fresh |
|
| 3E+1 | ml |
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 ½ 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 1½ cups.
