1 1/2 tablespoon olive oil - preferably extra-virgin
1/2 cup chopped onion
2 large garlic cloves; chopped
10 oz mushrooms; coarsely chopped
2 teaspoon fresh thyme leaves; or... dried thyme
1 teaspoon grated lemon peel
3 tablespoon grated pecorino romano
1 tablespoon fresh lemon juice
2 tablespoon minced fresh parsley
1 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.
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