| 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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