Categories: Dips, Appetizers, Low-fat, Vegetarian, Ovo-lacto 
      Yield: 10 servings 
  
  1 1/2 tb Olive oil 
           -- preferably extra-virgin 
    1/2 c  Chopped onion 
      2 lg Garlic cloves; chopped 
     10 oz Mushrooms; coarsely chopped 
      2 ts Fresh thyme leaves; OR... 
    3/4 ts -Dried thyme 
      1 ts Grated lemon peel 
      3 tb Grated Pecorino Romano 
      1 tb Fresh lemon juice 
      2 tb Minced fresh parsley 
           Toasted Italian bread rounds 
  
  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.  (Can be made 3 hours 
  ahead.  Let stand at room temperature.)  Serve with toasted bread rounds. 
   
  Makes about 1-1/2 cups. 
   
  Per 2-tablespoon serving: calories, 30; fat, 2 g; sodium, 17 mg; 
  cholesterol, 1 mg 
   
  Source: Richard Sax and Marie Simmons in: Bon Appetit (June 1993) Typed for 
  you by Karen Mintzias