Clean the mushrooms gently with a damp cloth. Chop them finely using a sharp knife. Smaller pieces cook evenly and blend smoothly later. Take your time here. Good prep always makes cooking calmer and easier.

Place a frying pan over medium heat. Add olive oil and let it warm gently. Do not rush this step. Warm oil helps onions cook evenly without burning or turning bitter.

Add chopped onion to the pan. Stir slowly with a wooden spoon. Cook for five minutes until soft and pale. The onion should smell sweet and gentle, not sharp or browned.

Add garlic and thyme to the pan. Stir gently for one minute. The kitchen will smell amazing now. Keep the heat medium so the garlic does not burn.

Add chopped mushrooms to the pan. Stir well so they mix with the onion. Cook for ten minutes. Mushrooms release water first, then turn rich and golden. This step builds deep flavor.

Add butter to the pan. Let it melt into the mushrooms. Stir slowly. Butter adds softness and warmth. Turn off the heat once everything looks glossy and well cooked.

Let the mushroom mixture cool for five minutes. This helps blending later. Hot mixtures can affect texture. A short rest keeps everything smooth and creamy.

Transfer the mixture to a food processor. Add cream cheese and lemon juice. Blend until smooth but slightly textured. Scrape sides if needed. Taste and adjust seasoning gently.

Spoon the pate into a serving bowl. Serve warm or chill for later. Both ways taste wonderful. Smooth the top for a clean, inviting look.