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Heat the butter and oil in a large heavy based frying pan over medium heat. Add onion and cool, stirring, for 3 minutes or until onion softens.
Add the garlic and cook for 1 minute or until fragrant.
Increase heat to high. Add the mushrooms and cook, occasionally stirring, for 4 minutes or until tender.
Add the thyme and cook for 1-2 minutes. Remove from the heat and set aside for 10 minutes to cool.
Transfer the mixture to the bowl of a food processor.
Add the cream cheese, baby gouda and Sarabah Estate Vineyard black truffle paste and process until smooth.
Taste and season with salt and pepper. Transfer to a serving bowl.
Cover with plastic wrap and place in the fridge for 1-2 hours to set.
Serve the pâté over the best steak in the Scenic Rim at The Chalet Bistro, Sarabah Estate Vineyard. At home, serve on toasted sourdough for breakfast, brunch or afternoon treat.