Mushroom Spread With Lemon & Thyme

Ingredients

22 ml olive oil
60 gr onion
2 garlic
100 gr mushrooms
4 gr thyme leaves
2 gr thyme
2 gr lemon peel
3 pecorino romano
16 ml lemon juice
3 gr parsley
16 ml oil in nonstick skillet over low hea onion
7 ml oil

Instructions

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- half cups. Per 2-tablespoon serving: calories, 30; fat, 2 g; sodium, 17 mg; cholesterol, 1 mg