Clean the mushrooms and slice them.
Heat the butter into a large pan over medium heat. Add onions and garlic and sauté for 3-5 minutes, stirring frequently.
Add mushrooms, season with salt and pepper, add thyme and soy sauce and cook for 8-10 minutes. Leave to cool for a few minutes.
Add the mushroom mixture into a food processor together with cream cheese and blitz until smooth.
Spoon the paté into a dish or jar. Melt 25g of butter and pour over the pate. Refrigerate for 1-2 hours before serving. Enjoy!
