Mushroom Dip
Makes about 1 1/2 cup
11/2 TBSP. olive oil (or another
favorite type divided use)
1/2 cup chopped onion
2 large garlic cloves chopped
10 oz. button mushrooms, coarsely chopped (or your favorite kind of fresh mushroom)
1 tsp. dried thyme
1 tsp. grated lemon peel
3 TBSP. parmesan cheese
1 TBSP. lemon juice
2 TBSP. chopped fresh parsley
Heat 1 TBSP. oil in large skillet over
medium-low heat.
Add onion and garlic and sauté until tender.
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.
Transfer mushrooms to processor or blender.
Add cheese, lemon juice,
remaining oil and finely chop using on/off turns. Mix in parsley and season
with salt and pepper to taste.
Can be served warm or at room temperature.
This is good with toasted bread rounds.
For a wonderful variation:
If you really want an unbelievable appetizer for a holiday party or special occasion when
blending the mushrooms add in white truffle oil,
put a heaping tablespoon
of this mixture on sliced toasted French bread and melt some shredded
cheese on
top. To make it unbelievable grate some
Boschetto al Tartufo Bianchetto
cheese on
top.
