In a food processor bowl, combine the mushrooms, onion, and garlic. Cover and process the mixture until smooth.
Transfer mushroom mixture to a medium saucepan. Stir in paprika, if you like, dillweed, salt, and white pepper. Add the beer. Bring mixture to boiling. Reduce heat. Simmer mixture, uncovered, for 10 minutes or until most of the liquid evaporates, stirring often.
In a large mixing bowl, beat the cream cheese with an electric mixer for 30 seconds. Add the mushroom mixture all at once, beating on low speed until just combined. Spread the mixture into a greased 9x9x2-inch baking pan.
Bake mixture in a 350 degree F oven for 30 minutes (top may look dry). Place pan on a wire rack and cool for 30 minutes. Stir and transfer mixture to a serving dish. Cover and refrigerate pate for 4 to 24 hours before serving.
Just before serving, stir mixture thoroughly. Serve pate with crackers. Makes 16 (2-tablespoon) servings.