Ingredients
- 3 pecorino romano
- 2 garlic
- 1 italian bread rounds
- 10 oz mushrooms
- 1/2 cup onion
- 1 1/2 tablespoon olive oil
- 1 tablespoon lemon
- 2 teaspoon thyme leaves
- 2 tablespoon parsley
- 3/4 ts thyme (dried)
- 1 teaspoon lemon
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.
Notes: Can be made 3 hours ahead. Let stand at room temperature. Serve with toasted bread rounds. Makes about 1-1/2 cups.
