Recipe - Hot Mushroom Patedip

1 md Onion, chopped fine
1 Clove of garlic
1 Chillie, chopped, to taste
1 To 2 t thyme
1 pound Mushrooms (large) chopped
Fine
2 tablespoon Lemon Juice
Three fourths cup Breadcrumbs

In a large saucepan gently cook 1 MEDIUM ONION, chopped finely. Add 1 CLOVE
OF GARLIC and CHOPPED CHILLIE (to taste, about 1 teaspoon)and 12 TEASPOONS
OF DRIED THYME. Add 500g/ie. 1 pd. MUSHROOMS (preferably large ones)
chopped finely and stir well . Cover and simmer until they are getting
soft. Add 2 TABLESPOONS of LEMON JUICE and about Three fourths CUP BREADCRUMBS (pref.
wholemeal).Cook a bit longer stirring constanly. Spoon into a dish and eat
warm on bread or as a dip, or leave to cool in the fridge. It's great!
Maree.

Source: from Rosemary Stanton's excellent `The Good Gut Cookbook`. Posted
by pronin@posgate.apana.org.au (M. Pronin) to the Fatfree Digest [Volume 16
Issue 6] Mar. 10, 1995.

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

1.80á

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip