Cut the shallots in fine brunoise. Pan fry the shallots on a soft fire without browning until they are soft and glassy.
Clean the mushrooms with a brush or piece of paper. Cut them in pieces, big one in 4's, smalle ones in 2's. Melt the butter in the pan and fry them until brown. After this, blend the shallots and mushrooms. Add the fresh parsley and cut the mixture in the cutter till a fine paste. Bring to the taste with salt and pepper.