Mushroom Spread With Lemon & Thyme Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 tbsp: Olive oil, preferably extra-virgin
1/2 cup: Chopped onion,
2 large: Garlic cloves, chopped
10 ounce: Mushrooms, coarsely chopped
2 tsp: Fresh thyme leaves, OR...
3/4 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 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.
Source from luhu.jp
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.
Source from luhu.jp