Mushroom Pâté

Heat the oil in a frying pan over medium low heat, and gently soften the onion and garlic. After a few minutes, add the mushrooms and thyme and continue to cook for a further 10 minutes, until the vegetables are all soft. 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.

Add the mixture to a food processor, and blitz until a slightly lumpy paste is formed. Squeeze in the juice of half a lemon, and add the cream cheese. Stir thoroughly to combine. Chill for at least an hour before serving.