Ingredients
- 3 pecorino romano (grated)
- 2 garlic (cloves)
- 100 gr mushrooms
- 60 gr onion (chopped)
- 22 ml olive oil
- 16 ml lemon juice (fresh)
- 16 ml oil in nonstick skillet over low hea onion
- 7 ml oil
- 4 gr thyme leaves (fresh)
- 3 gr parsley (minced fresh)
- 2 gr thyme (dried)
- 2 gr lemon peel (grated)
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
