Guest guest Posted February 28, 2002 Report Share Posted February 28, 2002 Mushroom Dip This versatile dip is low in fat and calories and can be used to mix with pasta. Makes about 1 1/2 cup 11/2 TBSP. olive oil (or another favorite type) 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. Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Chat with friends online, try MSN Messenger: http://messenger.msn.com Quote Link to comment Share on other sites More sharing options...
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