Add olive oil to a frying pan and place on a medium heat
Add the mushrooms, spring onions and garlic
Cook for 10 minutes until the mushrooms are soft and most of the liquid has evaporated

In a blender/food processor, add the mushrooms, lemon juice, thyme, tomato puree, cayenne paper, parsley and seasoning
Spoon into a small dish, cover and refrigerate until set

Serve with Homemade Oatcakes and Tomato & Chilli Chutney as a starter