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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.

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