Peel and chop the onion and garlic. Carefully wash the mushrooms, drain well and then pat dry with kitchen paper. Cut them into small pieces as well. Heat a pan without fat and roast the mushrooms, stirring constantly, until all the liquid has evaporated. Add olive oil, garlic and onion and roast for a minute. Season with thyme, salt and pepper. Allow mushroom mixture to cool. In a bowl, mix cream cheese and egg yolk until well blended. Stir in the cooled mushroom mixture and season again with salt and pepper.
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