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How To make Mushroom Spread with Lemon And Thyme

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Ingredients
1 1/2
tablespoon
olive oil, preferably extra-virgin
1/2
cup
onion, chopped
2
each
garlic, cloves, chopped
10
oz
mushrooms, coarsely chopped
2
teaspoon
thyme leaves, fresh or 3/4 ts dried thyme
1
teaspoon
lemon, peel, grated
3
tablespoon
pecorino romano, grated
1
tablespoon
lemon, juice, fresh
2
tablespoon
parsley, fresh, minced
1

italian bread rounds, toasted

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.
Notes: Can be made 3 hours ahead. Let stand at room temperature. Serve with toasted bread rounds. Makes about 1-1/2 cups.

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