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
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
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
top. To make it unbelievable grate some
Boschetto al Tartufo Bianchetto cheese on