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Heat a dry pan over medium heat. Once warm add the mushrooms and sweat them out, allowing all the water come out of them and cook off. This can take anywhere between 5-10 minutes.
In the meantime add the cream cheese, chives and parsley to a small mixing bowl. Also toast your bread.
Once the mushrooms are dry in the pan add the butter and season with salt and black pepper to taste. Melt the butter in the pan and stir it through the mushrooms.
Take about a fifth of the mushrooms out of the pan and place them on a frying pan to cool a little. Fry the rest of the mushrooms for 3-4 minutes more or until they have golden and crisp edges.
Finely chop the mushrooms on the chopping board and once they are mostly cool add them to the cream cheese. Mix the herbs and mushrooms through the cream cheese well.
To assemble spread the cream cheese mixture over the bread generously. This is best done when the bread has cooled a little so the cream cheese does not melt straight away.
Top the creamy spread with the fried golden mushrooms and finish off with some fresh herbs. Enjoy immediately.