Recipe - Mushroom Spread With Lemon And Thyme

1 One half tablespoon Olive oil
preferably extravirgin
One half cup Chopped onion
2 lg Garlic cloves; chopped
10 ounce Mushrooms; coarsely chopped
2 teaspoon Fresh thyme leaves; OR...
Three fourths teaspoon Dried thyme
1 teaspoon Grated lemon peel
3 tablespoon Grated Pecorino Romano
1 tablespoon Fresh lemon juice
2 tablespoon Minced fresh parsley
Toasted Italian bread rounds

Heat 1 tablespoon oil in large nonstick skillet over mediumlow heat. Add
onion and garlic and saute 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
One half tablespoon oil and finely chop, using on/off turns. Mix in parsley;
season with salt and pepper. Transfer to small bowl. (Can be made 3
hours ahead. Let stand at room temperature.) Serve with toasted bread
rounds.

Makes about 1One half cups.

Per 2tablespoon serving: calories, 30; fat, 2 g; sodium, 17 mg;
cholesterol, 1 mg

Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993)
Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip