Cream Cheese with Mushrooms and Sherry

Have fun preparing this mushroom dish!

Clean the mushrooms, if possible do not rinse, and chop finely. Rinse marjoram and tarragon, clean, dry and also chop finely. Peel and very finely dice the shallots.

Heat the butter in a frying pan and start by sautéing the shallots until translucent, then add the mushrooms and cook over a high heat, stirring frequently and boiling the resulting liquid.

Deglaze with the sherry, mix the quantity well in a baking dish with the cream cheese and chopped herbs. Season well with salt and freshly ground pepper. If the quantity becomes too firm, fold in a tiny bit of whipped cream.

The mushroom cream cheese spread tastes lukewarm and goes very well with strong farmhouse bread.

You can also leave the spread in a cool place for one night.

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