Smooth like butter, like a criminal undercover em… A delicate mushroom and cream cheese spread with a light, creamy texture. Serve with crusty baguette slices, toast, or veggie sticks. A great choice for a quick snack or a flavorful sandwich spread.
Take the cream cheese out of the fridge so it comes to room temperature.
Peel the onion and finely dice it.
Finely dice the mushrooms so they cook quickly and brown evenly.
Heat the butter and olive oil in a skillet over medium heat. Add the onion and a pinch of salt.
Cook, stirring occasionally, for about 5 minutes until very soft.
Add the mushrooms and sauté for about 8 minutes, until golden and tender and most of the liquid has evaporated.
Stir in the minced garlic and nutmeg and cook for 30 seconds, until fragrant.
Add the lemon juice, then season with salt and black pepper to taste.
Pour in the vegetable stock. Bring to a boil, then simmer until most of the liquid has reduced.
Transfer the mixture to a food processor, add the room-temperature cream cheese, and blend until very smooth and creamy.
Spoon the pâté into small baking dishes or jars and smooth the top.
Optional: melt a little butter, pour a thin layer over the top, and garnish with a few sautéed mushroom slices.
Let the pate cool, cover, and refrigerate. Store for up to 5 days. The flavor gets even better after chilling.
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