---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Mushroom Spread with Lemon and Thyme
  Categories: Dips, Appetizers, Low-fat, Vegetarian, Ovo-lacto
       Yield: 10 servings
  
   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
   
   Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993)
   Typed for you by Karen Mintzias
  
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