I made the pate according to the recipe, just increasing the herbs a bit. They do have to be fresh for this recipe - don't use the jarred stuff.
LCBO Food and Drink Magazine, Summer 2009
This vegetarian pate improves even more after a couple of days in the refrigerator so make it ahead to have on hand for appetizers throughout a long weekend. Along with grilled flatbread or crackers, serve some marinated artichokes, grilled sweet peppers and pickles for a satisfying antipasto platter.
2 tbsp butter
1 lb cremini and /or button mushrooms, sliced
2 cloves garlic, minced
1 onion, chopped
2 tbsp dry white wine
1 brick cream cheese, 250g, at room temperature
1/2 tsp salt
1/4 tsp freshly ground pepper
2 tsp chopped fresh savoury or thyme (I used both)
1 tsp chopped fresh rosemary
Grilled soft flatbreads, crisp flatbreads or crackers
1. Melt butter in a skillet over medium-high heat. Add mushrooms, garlic and onion and saute for about 8 minutes until liquid is evaporated and mushrooms are browned. Add wine and cook, stirring up brown bits, until evaporated. Let cool slightly.
2. Place in a food processor with cream cheese, salt and pepper, and puree until smooth. Check seasoning and stir in savoury and rosemary. Pack into a pate crock or ramekins. Cover and refrigerate until chilled, up to 5 days.
3. To serve, let pate stand at room temperature for about 15 minutes. Serve with flatbreads or crackers.