Heat 2 T. olive oil and add garlic and mushrooms.

Cook for a few minutes as you want them to soften.

As the oil gets low, add 2 T. milk and some more oil (up to 2T)

Let the mushrooms start to brown.

Once soft, whisk in the cream cheese.

The sauce will be thick.

Add the rest of the milk, a little at a time, until the sauce is your desired consistency.

Season with salt, pepper and top with chives/parsley!