Mushroom Spread with Lemon and Thyme

== Description ==
* Makes about 1½ cups
== Ingredients ==
* 1½ tbsp olive oil — preferably extra-virgin
* ½ cup chopped onion
* 2 large garlic cloves, chopped
* 10 oz mushrooms, coarsely chopped
* 2 tsp fresh thyme leaves, or ¾ tsp dried thyme
* 1 tsp grated lemon peel
* 3 tbsp grated Pecorino Romano
* 1 tbsp fresh lemon juice
* 2 tbsp minced fresh parsley
* toasted Italian bread rounds
== Directions ==
# Heat 1 tablespoon oil in large nonstick 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 ½ 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.
== Nutritional information ==
Per 2 tablespoon serving: 
* Calories 30 | fat 2g | sodium 17mg | cholesterol 1mg
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Category:Ovo-lacto Recipes
Category:Spread Recipes
Category:Lemon peel Recipes
Category:Mushroom Recipes
Category:Onion Recipes
Category:Garlic Recipes
Category:Lemon juice Recipes
Category:Romano Recipes
Category:Thyme Recipes
Category:Italian bread Recipes