1/4 c. butter
1/3 lb. fresh mushrooms; such as regular, shiittake, or a combination coarsely chopped
1/3 c. finely chopped onion
1 tbsp. dry sherry or regular-strength chicken broth
1 sm. pkg. (3 oz.) cream cheese, at room temperature
1/4 c. minced parsley

In a wide frying pan, melt butter over medium heat. Add mushrooms and onion and cook; stirring often, until mushrooms are browned (about 15 minutes). Mix in sherry.

In a bowl, beat cream cheese and parsley until blended. Stir in mushroom mixture.

If made ahead, cover and refrigerate for up to 3 days. Serve at room temperature. Makes 1 cup.