Clean and trim the mushrooms before slicing thinly

Melt the butter in a large saucepan over medium heat

Add the mushrooms and garlic and cook until softened stirring to stop it sticking to the bottom of the pan

Cook until the liquid released by the mushrooms all but evaporates (10-15 minutes)

Allow to cool before spooning into a mini-food processor and blitzing for 20-30 seconds

Add the cream cheese to the food processor and blitz again until well combined

Season with sea salt & cracked black pepper to taste

Decant into sterilised jars and refrigerate. Once opened, consume within 7 days