In a medium bowl combine, chopped mushrooms, salt and lemon juice, stir gently to combine, let sit for approximately 30 minutes.
Drain well and squeeze out excess moisture but do not rinse.
Place back in bowl and add olive oil, chopped parsley, oregano and cream cheese, fold gently to combine. Chill for approximately 30 minutes if desired or even overnight. Serve with crackers, bruschetta or Crusty Italian Bread. Enjoy
Notes
While a variety of mushrooms will add the richest flavor with a complex taste, you can use any type of domestic or wild mushrooms you have on hand! Skip using dried mushrooms, though. Fresh white and brown button mushrooms are common mushroom varieties that most likely any grocery store will have on hand. You could also use cremini mushrooms, porcini mushrooms, portobello mushrooms, shiitake or oyster mushrooms. Store leftovers of your recipe for mushroom pâté in the refrigerator in an airtight container for 4-5 days. While I never have any leftover mushroom pâté long enough to try freezing it, I don’t think raw mushrooms would thaw well and the cream cheese would change in texture as well. If you try, let me know in the comments!