Combine cream cheese and 2 tbsp butter in food processor. Add shallot mushrooms sage and savoury. Melt a knob of butter in a pan and sauté the porcini for a few minutes then set aside.
Turn the heat up to mediumhigh and add the mushrooms and cook for about 10-15 minutes until soft.
Blend until smooth and. Add the mushrooms and continue cooking slowly for about 2 minutes. Remove from heat and allow to cool for 5 minutes. Discard the thyme stems then transfer the mushrooms to a food processor along with the parsley.
