Champignon Cream Cheese Dip

Ingredients

• 250 g Mushrooms
• 1 Shallot
• 1 tbsp Olive Oil
• Salt
• Pepper
• 0.5 bunch flat-leaf parsley
• 100 g low-fat cream cheese (0.2% fat)

Instructions

1. 1.

   Clean the mushrooms, halve them and dice very finely.

2. 2.

   Peel the shallot and dice it finely as well.

3. 3.

   Heat the olive oil in a pan and fry the mushroom cubes, turning frequently, for 5-7 minutes.

4. 4.

   Add the shallot and cook for another 5 minutes. Season with salt and pepper.

5. 5.

   Transfer the mushrooms to a colander over a bowl, drain and let cool.

6. 6.

   Meanwhile wash the parsley, shake off excess water, pluck the leaves and finely chop them.

7. 7.

   Place the cream cheese in a small bowl. Stir in 2 tbsp of mushroom liquid, the cooled mushrooms and parsley. Taste again with salt and pepper.