- 9 ounces
- 1 tablespoon
- ½ bunch
- 4 ounces
Clean mushrooms and cut into very small pieces.
Peel shallot and chop finely.
Heat olive oil in a skillet and cook the mushrooms until tender, stirring frequently, 5-7 minutes.
Add shallot and cook until softened, about 5 minutes. Season with salt and pepper.
Drain the mushrooms in a sieve set over a bowl.
Meanwhile, rinse parsley, shake dry, pluck leaves and chop finely.
Combine the cream cheese in a small bowl with 2 tablespoons mushroom liquid, then stir in the cooled mushrooms and parsley. Season with salt and pepper.