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Melt the butter in a pan with a drizzle of Truffle Olive Oil.
Add the chopped onions and sauté until translucent and soft.
Add in the chopped garlic cloves and cook for another few minutes.
Finely chop the mushrooms and add to the pan, cook until reduced and tender.
Add the fresh thyme and the Truffle Balsamic and continue to stir for another minute.
Remove from the heat and then set aside for 20 minutes or until cooled.
Transfer to a food processor and add in the cream cheese and the fresh parsley.
Blitz until smooth.
Season with salt and pepper to taste.
You can add in more Truffle Oil or Truffle Balsamic if you would like a more intense truffle taste.
When you are happy with the flavour, cover with cling film and put in the fridge to set for 1-2 hours.
Serve on crusty or toasted bread with a few sprigs of parsley.