Instructions: Melt 2 tablespoons butter in large heavy skillet over medium-high heat. When hot, add shallots, mushrooms, thyme and rosemary. Cook, stirring, until mushrooms and shallots soften, about 5 minutes. Add garlic; cook 1 minute. Add stock; simmer until liquid evaporates, stirring often, about 5 minutes. Season to taste with salt and several grindings of pepper. (Mushrooms can be prepared 1 hour ahead. Loosely cover with foil and leave at room temperature.) Beat eggs lightly in mixing bowl. Add cream cheese, parsley and mushroom mixture. Season lightly with salt and pepper.

Heat remaining 3 tablespoons butter in large heavy skillet over medium heat. When hot, add egg mixture and cook, stirring constantly, until eggs are scrambled to soft consistency. Remove; arrange on warm serving platter. Garnish with fresh rosemary, thyme and parsley.

Yield: 6 servings.

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