1. In a large sauté pan, heat 1 TBL. olive oil. Sauté leeks several min­utes. Add garlic and continue to cook until leeks are tender. Remove from pan and set aside to cool. Heat remaining oil in sauté pan, add white and shiitake mushrooms. Cook approximately 10 minutes or until moisture has cooked away. Add gar­lic and thyme, and set aside to cool.
2. When vegetables have cooled, add to food processor along with remaining ingredients. Purée until combined. Season with salt and pepper to taste. Place spread into a bowl and refrigerate. Serve with bread, crackers or vegetables to dip.

Recipe by Robin Forte.