Instructions Jump to Ingredients ↑

  1. Ingredients1 1/2tablespoonolive oil, preferably extra-virgin 1/2cuponion, chopped 2eachgarlic, cloves, chopped 10ozmushrooms, coarsely chopped 2teaspoonthyme leaves, fresh or 3/4 ts dried thyme 1teaspoonlemon, peel, grated 3tablespoonpecorino romano, grated 1tablespoonlemon, juice, fresh 2tablespoonparsley, fresh, minced 1italian bread rounds, toastedDirections: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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