Mushroom Spread with Lemon And Thyme

Name: Mushroom Spread with Lemon And Thyme
Yield: 10
Cuisine: Fusion
Ingredients: olive oil; onions; garlic; mushrooms; thyme; lemon; romano cheese; lemon; parsley leaves; bread, french baguette

Submitted by lisalovesjordank

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

YIELD

10 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

1 ½

TABLESPOON OLIVE OIL
preferably extra-virgin

CUP ONIONS
chopped

EACH GARLIC
cloves, chopped

OUNCES MUSHROOMS
coarsely chopped

TEASPOONS THYME
fresh or 3/4 ts dried thyme *

TEASPOON LEMON
peel, grated

TABLESPOONS ROMANO CHEESE
pecorino romano, grated *

TABLESPOON LEMON
juice, fresh

TABLESPOONS PARSLEY LEAVES
fresh, minced

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.