Mushroom Spread with Lemon And Thyme

• 1 1/2 tablespoon olive oil preferably extra-virgin
• 1/2 cup onions chopped
• 2 each garlic cloves, chopped
• 10 ounces mushrooms coarsely chopped
• 2 teaspoons thyme fresh or 3/4 ts dried thyme
• 1 teaspoon lemon peel, grated
• 3 tablespoons romano cheese pecorino romano, grated
• 1 tablespoon lemon juice, fresh
• 2 tablespoons parsley leaves fresh, minced
• 1 each bread, french baguette italian style, cut into rounds, toasted

1. Heat 1 tablespoon oil in large nonstick skillet over medium-low heat.
2. Add onion and garlic and saute until tender, about 5 minutes.
3. Add mushrooms, thyme and lemon peel to skillet and stir.
4. Cover and cook until mushrooms are tender, about 5 minutes.
5. Uncover, increase heat to high and cook until mushrooms begin to brown, about 6 minutes.
6. Cool slightly.
7. Transfer mushroom mixture to processor.
8. Add cheese, lemon juice, remaining 1/2 tablespoon oil and finely chop, using on/off turns.
9. Mix in parsley; season with salt and pepper.
10. Transfer to small bowl.
11. Notes: Can be made 3 hours ahead.
12. Let stand at room temperature.
13. Serve with toasted bread rounds.
14. Makes about 1 1/2 cups.

olive oil, onions, garlic, mushrooms, thyme, lemon peel, romano cheese, lemon juice, parsley, bread

Taken from recipeland.com/recipe/v/mushroom-spread-lemon-thyme-501 (may not work)