Mushroom Pate

• 1 Tablespoon Oil
• 2 cloves Garlic, Minced
• 1/2 whole Onion, Diced
• 1/2 pounds, 78 ounces, weight Mushrooms, Sliced
• 1 teaspoon Dried Thyme
• 1/2 whole Lemon, Juice Only
• 3 Tablespoons Cream Cheese (heaped)

1. Heat the oil in a frying pan over medium low heat, and gently soften the onion and garlic.
2. After a few minutes, add the mushrooms and thyme and continue to cook for a further 10 minutes, until the vegetables are all soft.
3. Turn up the heat a little to cook off the majority of any mushroom liquid, and then remove from the heat and set aside for several minutes to cool.
4. Add the mixture to a food processor, and blitz until a slightly lumpy paste is formed.
5. Squeeze in the juice of half a lemon, and add the cream cheese.
6. Stir thoroughly to combine.
7. Chill for at least an hour before serving.

oil, garlic, onion, weight mushrooms, thyme, lemon, cream cheese

Taken from tastykitchen.com/recipes/appetizers-and-snacks/mushroom-pc3a2tc3a9/ (may not work)