Mushroom Spread with Lemon And Thyme Recipe

Ingredients
1 1/2	tablespoon	olive oil, preferably extra-virgin
1/2	cup	onion, chopped
2	each	garlic, cloves, chopped
10	oz	mushrooms, coarsely chopped
2	teaspoon	thyme leaves, fresh or 3/4 ts dried thyme
1	teaspoon	lemon, peel, grated
3	tablespoon	pecorino romano, grated
1	tablespoon	lemon, juice, fresh
2	tablespoon	parsley, fresh, minced
1		italian bread rounds, toasted
Directions:
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, ab out 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. Notes: Can be made 3 hours ahead. Let stand at room temperature. Serve with toasted bread rounds. Makes about 1-1/2 cups.