MUSHROOM SPREAD WITH LEMON & THYME

      Title: MUSHROOM SPREAD WITH LEMON & THYME
  Categories: Spreads, Appetizers, Low-fat, Vegetarian, Eggs
       Yield: 10 Servings
  
   1 1/2 tb Olive oil
            -- preferably extra-virgin
     1/2 c  Chopped onion
       2 lg Garlic cloves; chopped
      10 oz Mushrooms; coarsely chopped
       2 ts Fresh thyme leaves; OR...
     3/4 ts -Dried thyme
       1 ts Grated lemon peel
       3 tb Grated Pecorino Romano
       1 tb Fresh lemon juice
       2 tb Minced fresh parsley
            Toasted Italian bread rounds
  
   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 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)
   Typed for you by Karen Mintzias
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