Remove the stems from the mushrooms, cut the caps in half and thinly slice.

In a large sauté pan or skillet, melt butter over medium heat. Add the garlic and mushrooms; cook, stirring occasionally, until mushrooms are soft and liquid evaporates.

Stir in the green onion and sherry; cook until liquid evaporates.

Reduce heat to low; stir in thyme and cream cheese. Cook, stirring constantly, just until the cheese melts and mixture is blended.

Remove from heat and season to taste with lemon juice, cayenne pepper, salt and pepper. Stir in pecans.

Press mixture into a serving bowl. Cover and refrigerate several hours. Bring to room temperature before serving.

Serve with crackers, toasted baguette slices or toast points.