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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