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