Use a Moulinex Chopper or a food processor to finely chop the mushrooms and shallots.

Heat a skillet or saucepan over medium heat. Add the butter and olive oil. Once the butter melts, add the mushrooms, shallots, and lemon thyme. Stir frequently and let cook until the mushrooms begin to brown, this will take about 15 minutes.

Add some salt and pepper, and the sherry and the garlic. Stir together, and let simmer until the wine had evaporated.

Next add the Parmesan and cream cheese, stirring to evenly incorporate it. Taste, and add additional salt and pepper as needed.

Serve the spread warm.