2 tablespoons unsalted butter<br />
3 cloves garlic, minced<br />
16 ounces mushrooms, thinly sliced<br />
175 ml White wine<br />
1/3 cup heavy cream<br />
2 ounces cream cheese, softened<br />
1/2 teaspoon dried thyme<br />
1/2 teaspoon dried oregano<br />
salt and freshly ground black pepper, to taste<br />
2 tablespoons freshly grated Parmesan<br />
2 tablespoons chopped fresh parsley leaves
Melt butter in a large skillet oven over medium heat. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 5-6 minutes.<br />
Stir in heavy cream, cream cheese,wine, thyme and oregano; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly reduced and thickened, about 5-6 minutes.<br />
Preheat the grill to high. Transfer the mushrooms and cream mixture to two shallow, heat-proof dishes. Spinkle the grated cheese over the top of each and place the dishes under the grill. Keep an eye on these so that they don't start to burn - it should only take a couple of minutes for the cheese to be browned and bubbling. Stand each dish on a large plate (don't forget to warn guests how hot the dishes will be!) and serve with granary toast for mopping up the sauce.<br />
Serve immediately, garnished with parsley, if desired.