Deeply caramelized cremini mushrooms are the backbone of this rustic, savory spread, built up in a skillet with softened onion, garlic, and fresh thyme until everything turns golden and intensely earthy. A splash of apple cider vinegar and a handful of fresh parsley brighten the mixture before it's pulsed with creamy ricotta into a pâté that's rich but still has a little texture to it — not perfectly smooth, but spreadable and satisfying. Chilling it for an hour lets the flavors settle and the texture firm up into something you can scoop generously onto crackers or toasted bread. A scatter of fresh chives on top adds a little color and a mild onion bite right before serving. It's an easy make-ahead appetizer that's naturally suited to a vegetarian spread, whether you're setting out a cheese board or just want something savory to snack on. Simple pantry staples and one skillet are all it takes to get there.
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Melt the butter with the olive oil in a large skillet over medium heat until the butter is foamy and just beginning to subside.
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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