Recipe: Mushroom Spread with Lemon and Thyme (food processor)

MUSHROOM SPREAD WITH LEMON AND THYME

1 1/2 tablespoons olive oil preferably extra-virgin, divided use
1/2 cup chopped onion
2 large garlic cloves, chopped
10 ounces fresh mushrooms, coarsely chopped
2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
1 teaspoon grated lemon peel
3 tablespoons grated Pecorino Romano cheese
1 tablespoon fresh lemon juice
2 tablespoons minced fresh parsley
Toasted Italian bread rounds (for serving)

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 and refrigerated. Bring to room temperature before serving.)

Serve with toasted bread rounds.

Makes about 1 1/2 cups (10 servings, 2 tablespoons each)
Source: Richard Sax and Marie Simmons in: Bon Appetit magazine, June 1993