Easy!  Use any mushrooms – cooked or raw.  I added a splash of cognac for good measure. It will keep for week in the fridge.

Ingredients:

• 25o g mushrooms (1 cup – 1/2 lb)
• 30 g butter (2 Tab)
• 3 – 4 garlic cloves, peeled and finely chopped
• 250 g cream cheese (1 cup -1/2 lb)
• salt and pepper to taste

Directions:

1. Clean and trim the mushrooms and chop them finely.
2. Heat the butter in a large frying pan over a medium heat.
3. Drop in the mushrooms and garlic and sauté , stirring frequently for 10 minutes, or until all the moisture in the mushrooms is released and evaporated.
4. Leave to cool for a few minutes.
5. Blitz the mushrooms in a food processor until smooth.
6. Add the cream cheese and blitz again util well blended.
7. Season to taste then leave to cool completely.
8. Refrigerate for at least an hour for the garlic flavor to develop.
9. Serve in generous dollops on crostini or triangles of toast.

Serves:  10 – 12 as a canapé.

Source:  River Cottage Mushroom Handbook

Note:    Here is what really happened.  We had sauted mushrooms (little button ones) in the freeze.  I put them in the food processor, blitzed until smooth, added garlic,  a dollop of butter and some cream cheese (about equal to the amount of mushroom stuff.)   It needed something so went for the cognac.  It was terrific!