1 pound white or crimini mushrooms, cleaned and sliced.
1 tbs. butter
1/2 pound cream cheese
1 garlic clove, minced
2 tbs. pitted, chopped kalamata olives*
1 tbs. fresh oregano or thyme, chopped
Salt and pepper to taste
Heat a non-stick pan over medium high heat and add butter. Add mushrooms and sauté until all moisture is evaporated and mushrooms begin to color. Add garlic, olives and oregano or thyme and continue to cook for several minutes. Remove from heat and transfer to the bowl of a food processor. Pulse until a smooth consistency is reached.
Add the cream cheese to the processor and mix thoroughly to an even texture. Season with salt and pepper and refrigerate for at least 1 hour. Serve with crackers or bread, about 6-8 portions.
*Kalamata olives are available in most grocery stores or specialty delicatessens.