Mushroom Spread with Lemon and Thyme

Italian Mushroom Spread with Lemon and Thyme Recipe

Region / culture: Italy | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Mushroom spread with lemon and thyme is a delicious and flavorful appetizer that is perfect for any occasion. This spread is made with a combination of earthy mushrooms, zesty lemon, and aromatic thyme, creating a unique and tasty dish that will impress your guests.

History

The combination of mushrooms, lemon, and thyme has been a popular flavor profile in many cuisines for centuries. This recipe takes inspiration from traditional Mediterranean flavors and combines them in a modern and innovative way.

Ingredients

1.5 tbsp of olive oil, preferably extra-virgin
0.5 cup of chopped onion
2 large garlic cloves, chopped
10 oz (283 g) of mushrooms, coarsely chopped
2 tsp of fresh thyme leaves, or 0.75 tsp of dried thyme
1 tsp of grated lemon peel
3 tbsp of grated pecorino romano
1 tbsp of fresh lemon juice
2 tbsp of minced fresh parsley
toasted italian bread rounds

How to prepare

Heat 1 tbsp of oil in a large nonstick skillet over medium-low heat.
Add the onion and garlic, and sauté until tender, about 5 minutes.
Add the mushrooms, thyme, and lemon peel to the skillet and stir.
Cover and cook until the mushrooms are tender, about 5 minutes.
Uncover, increase the heat to high, and cook until the mushrooms begin to brown, about 6 minutes.
Allow the mixture to cool slightly.
Transfer the mushroom mixture to a food processor.
Add the cheese, lemon juice, remaining 0.5 tbsp of oil, and finely chop using on/off turns.
Mix in the parsley and season with salt and pepper.
Transfer to a small bowl.
(This can be made 3 hours ahead. Let it stand at room temperature).
Serve with toasted bread rounds.

Variations

Add a sprinkle of red pepper flakes for a spicy kick.
Substitute the mushrooms with a different type, such as shiitake or cremini, for a different flavor profile.
Mix in some chopped nuts, such as walnuts or almonds, for added texture.

Cooking Tips & Tricks

Make sure to cook the mushrooms until they are tender and browned to bring out their full flavor.

- Adjust the amount of lemon juice and thyme to suit your personal taste preferences.

- Serve the spread with toasted bread rounds for a delicious and crunchy texture.

Serving Suggestions

Serve the mushroom spread with lemon and thyme as an appetizer at a dinner party or as a snack for a casual gathering. Pair it with a glass of white wine for a perfect combination.

Cooking Techniques

The key to making this mushroom spread is to cook the mushrooms until they are tender and browned. This will help bring out their full flavor and create a delicious spread.

Ingredient Substitutions

You can substitute the romano cheese with parmesan or asiago cheese.

- If you don't have fresh thyme, you can use dried thyme instead, but use half the amount.

Make Ahead Tips

You can make the mushroom spread up to 3 hours ahead of time and let it stand at room temperature until ready to serve. This makes it a great option for entertaining.

Presentation Ideas

Serve the mushroom spread in a small bowl with toasted bread rounds arranged around it for a beautiful and appetizing presentation.

Pairing Recommendations

Pair the mushroom spread with lemon and thyme with a crisp white wine, such as a sauvignon blanc or chardonnay, for a perfect pairing.

Storage and Reheating Instructions

Store any leftover mushroom spread in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave the spread for a few seconds until warm.

Nutrition Information

Calories per serving

Each serving of mushroom spread with lemon and thyme contains approximately 120 calories.

Carbohydrates

Each serving of mushroom spread with lemon and thyme contains approximately 8 grams of carbohydrates.

Fats

Each serving of mushroom spread with lemon and thyme contains approximately 7 grams of fats.

Proteins

Each serving of mushroom spread with lemon and thyme contains approximately 4 grams of proteins.

Vitamins and minerals

This dish is a good source of vitamin C, vitamin K, and iron.

Alergens

This recipe contains dairy (cheese) and gluten (bread rounds).

Summary

Mushroom spread with lemon and thyme is a nutritious dish that is low in calories and high in vitamins and minerals. It is a great option for a healthy and delicious appetizer.

Summary

Mushroom spread with lemon and thyme is a delicious and flavorful appetizer that is perfect for any occasion. With its earthy mushrooms, zesty lemon, and aromatic thyme, this spread is sure to impress your guests and leave them wanting more.

How did I get this recipe?

The first time I saw this recipe, I was immediately intrigued. It was a warm summer day and I was visiting my dear friend Margaret for our weekly tea time. As soon as I walked into her cozy kitchen, I was hit with the most delicious aroma. Margaret was bustling around the stove, stirring a pot of mushrooms that were sizzling in butter and garlic.

"What on earth are you making, Margaret?" I asked, my mouth watering at the sight and smell of the mushrooms.

"Oh, just a little something I picked up from a friend of a friend," she replied with a mischievous twinkle in her eye. "It's a mushroom spread with lemon and thyme. Would you like to try some?"

I eagerly accepted her offer and she spread a generous spoonful of the mixture onto a slice of crusty bread. The first bite was like an explosion of flavors in my mouth – the earthiness of the mushrooms, the brightness of the lemon, and the fragrant herbaceousness of the thyme. It was absolutely divine.

I begged Margaret for the recipe, and she promised to write it down for me. That evening, as I sat down to read through the recipe, I couldn't help but think back to all the different recipes I had collected over the years. Each one had a story behind it, a memory attached to it. Cooking, for me, was not just about nourishing the body, but also about feeding the soul.

I remembered the first time I learned how to make my mother's famous lasagna. I must have been no more than ten years old, but I stood by her side in the kitchen, watching intently as she layered the noodles, meat, and cheese. She explained each step to me in her gentle, patient voice, and I soaked up every word like a sponge. The lasagna turned out perfectly, and I felt a sense of pride and accomplishment that has stayed with me ever since.

Then there was the time I spent a summer in Italy, where I learned how to make authentic pasta from scratch. My host family, the Contis, took me under their wing and taught me the art of making pasta dough, rolling it out into thin sheets, and cutting it into delicate strands. We would spend hours in the kitchen, laughing and chatting as we worked. It was a time of joy and camaraderie that I will always cherish.

And who could forget the recipe for my grandmother's apple pie? She was a formidable cook, always bustling around the kitchen with flour on her apron and a twinkle in her eye. Her apple pie was legendary in our family – sweet, tart, and perfectly spiced. She passed the recipe down to me on a yellowed index card, and I have treasured it ever since.

As I read through Margaret's recipe for Mushroom Spread with Lemon and Thyme, I felt a surge of excitement. This was a new adventure, a new flavor profile to explore and master. I gathered the ingredients – mushrooms, butter, garlic, lemon, and fresh thyme – and set to work in my own kitchen.

The mushrooms sizzled and released their earthy scent as I sautéed them in butter and garlic. The lemon added a bright, citrusy note that cut through the richness of the mushrooms, and the thyme lent a fragrant, herbaceous undertone. I tasted and adjusted the seasonings until the flavors were just right, then spread the mixture onto slices of crusty bread.

I took a bite and closed my eyes, savoring the explosion of flavors in my mouth. It was just as delicious as I remembered from Margaret's kitchen. I couldn't wait to share this recipe with my friends and family, to pass on the joy and satisfaction that comes from cooking a delicious meal with love and care.

As I sat down to write out the recipe on a fresh index card, I thought about all the recipes I had collected over the years. Each one was a piece of my culinary journey, a snapshot of a moment in time when I learned something new and exciting in the kitchen. And each one held a special place in my heart, just like the Mushroom Spread with Lemon and Thyme recipe that now graced my collection.

Cooking, for me, was more than just a way to nourish my body. It was a way to nourish my soul, to connect with others, to create lasting memories and traditions. And as I shared the Mushroom Spread with Lemon and Thyme recipe with my loved ones, I knew that I was passing on not just a dish, but a piece of myself – my passion, my joy, and my love for all things food.