In a large sauce pan over medium heat, heat 1 tsp of olive oil and saute the scallions for 2 minutes, set aside.
Heat the remaining oil. Add mushrooms, garlic and thyme, and saute until tender. Do not overcrow the pan, or the mushrooms will be poached. Work in two batches.
Transfer the scallion and mushrooms to a food processor and process until coarsely chopped, not mushy; do not overprocess.
Return the mushrooms to saucepan. Add the lemon juice, vinegar and peper. Saute over medium-high heat until the liquid has evaporated, about 1 to 2 minutes.
Serve in a small crock as a spread.
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|Serving Size: 1 cup (269g)|
|Recipe Makes: 1 cup|
|Calories from Fat: 35 (29%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 18.6mg||1 %|
|Potassium 1185.7mg||31 %|
|Total Carbohydrate 19g||6 %|
|Dietary Fiber 3.9g||16 %|
|Sugars, other 15.1g|
|Protein 6.6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 122
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