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CATEGORY CUISINE TAG YIELD
Vegetables Vegetarian Appetizers, Dips, Low-fat, Ovo-lacto, Vegetarian 10 Servings

INGREDIENTS

1 1/2 T Olive oil
preferably extra-virgin
1/2 c Chopped onion
2 Garlic cloves, chopped
10 oz Mushrooms, coarsely chopped
2 t Fresh thyme leaves, OR…
3/4 t Dried thyme
1 t Grated lemon peel
3 T Grated Pecorino Romano
1 T Fresh lemon juice
2 T Minced fresh parsley
Toasted Italian bread rounds

INSTRUCTIONS

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  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip

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