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Name: Mushroom Spread with Lemon and Thyme
Prep time: 30 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: preferably extravirgin; 1 ts Lemon Peel grated; 2 tb Minced fresh parsley; 3/4 ts -Dried thyme; 1 tb Fresh Lemon Juice; Toasted Italian bread rounds; 2 ts Fresh thyme leaves; OR...; 1 1/2 tb olive oil; 10 oz Mushrooms; coarsely chopped; 3 tb Grated Pecorino Romano; 1/2 c Onions chopped; 2 lg Garlic chopped

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INGREDIENTS

preferably extravirgin
1 ts Lemon Peel ; grated
2 tb Minced fresh parsley
3/4 ts -Dried thyme
1 tb Fresh Lemon Juice
Toasted Italian bread rounds
2 ts Fresh thyme leaves; OR...
1 1/2 tb olive oil
10 oz Mushrooms; coarsely chopped
3 tb Grated Pecorino Romano
1/2 c Onions ; chopped
2 lg Garlic ; chopped

Servings

INSTRUCTIONS

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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip

NOTES

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Mushroom Spread with Lemon and Thyme

preferably extravirgin 
1 ts Lemon Peel grated
2 tb Minced fresh parsley 
3/4 ts -Dried thyme 
1 tb Fresh Lemon Juice 
  Toasted Italian bread rounds 
2 ts Fresh thyme leaves; OR... 
1 1/2 tb olive oil 
10 oz Mushrooms; coarsely chopped 
3 tb Grated Pecorino Romano 
1/2 c Onions chopped
2 lg Garlic chopped

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    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip

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Nutrition

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Serving Size: 1 Serving (41g)
Recipe Makes: 10 Servings

Calories: 10
Calories from Fat: 5 (50%)

Amt Per Serving		% DV

	Total Fat 0.5g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 0.9mg		0 %
Potassium 21.5mg		1 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 1g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database 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.

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Calories per serving: 10

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