This article is from the 20th Century Appetizer Recipes, with numerous contributions by famous and also anonymous cooks
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
From: Richard Sax and Marie Simmons in: Bon Appetit (June 1993) Typed for you by Karen Mintzias