Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 tb Olive oil 3/4 ts -Dried thyme
-- preferably extra-virgin 1 ts Grated lemon peel
1/2 c Chopped onion 3 tb Grated Pecorino Romano
2 lg Garlic cloves; chopped 1 tb Fresh lemon juice
10 oz Mushrooms; coarsely chopped 2 tb Minced fresh parsley
2 ts Fresh thyme leaves; OR... Toasted Italian bread rounds

Heat 1 tablespoon oil in large non stick skillet over medium-low
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 1/2 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 1-1/2 cups.

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

Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993)
Submitted By ORVILLE BULLITT On 01-26-95

Browse by categories