Mushroom Pate

1. 1

   Heat the oil in a frying pan over medium low heat, and gently soften the onion and garlic.

2. 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. 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. 4

   Add the mixture to a food processor, and blitz until a slightly lumpy paste is formed.

5. 5

   Squeeze in the juice of half a lemon, and add the cream cheese.

6. 6

   Stir thoroughly to combine.

7. 7

   Chill for at least an hour before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.