The original page can be found on-line at http://www.pioneerthinking.com/aicr_mushroompate.html

Mushroom Pâté - Makes 1 cup.

• 3/4 lb. white and cremini mushrooms, stems removed
• 3 large garlic cloves, peeled
• 1 Tbsp. extra virgin olive oil
• 1 tsp. dried thyme
• 1/4 cup reduced-fat cream cheese
• 1/4 cup warm water
• 1/4 tsp. salt
• Freshly ground black pepper

Cut large mushrooms in half, then slice as thinly as possible. Cut garlic cloves lengthwise into thick slices.

Heat oil in a medium skillet over medium heat. Add garlic and sauté until pale gold, turning so it colors evenly. Remove and set aside. Add mushrooms to pan. Increase heat to medium-high. Cook until mushrooms release their liquid and are steaming. Add thyme and garlic. Cover pan tightly, and cook until mushrooms are soft, about 10 minutes, adding 1 or 2 tablespoons water if pan starts getting dry.

Meanwhile, in a small bowl, use the back of a spoon to cream the cheese with water until mostly incorporated. Add salt and several grinds of pepper. (There will be some small lumps.)

When mushrooms are soft, transfer to a blender. Add cheese mixture. Blend to a rough purée, with some small chunks remaining.

Return mixture to the pan. Cook over medium-high heat, stirring constantly, until it thickens and clings together, about 3 minutes. Remove from heat and cool slightly. Taste and add salt and pepper as needed. Transfer mixture to a container and cool to room temperature.

Serve immediately, or cover and refrigerate up to 2 days. Serve pâté chilled or at room temperature, as a spread for crackers or a dip for red pepper and celery sticks.

Per two-tablespoon serving: 43 calories, 3 g. total fat (1 g. saturated fat), 2 g. carbohydrate, 2 g. protein, 0 g. dietary fiber, 98 mg. sodium.