Saute garlic and onions in half the oil for 5 minutes; add mushrooms, thyme and zest. Cover and cook for 5 minutes. Uncover and cook until mushrooms begin to brown (6 minutes or so). In the cuisinart, pulse the the following together until finely chopped: mushroom mix, Romano, lemon juice, and the rest of the olive oil. Add parsley and season. Can be served on crostini. Yield 3 cups.
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