Reconstitute mushrooms in about 2 cups hot water for 30 minutes, drain, saving soaking liquid. Rinse with cold water, press between paper towels to remove excess liquid. Finely chop shallots or onion. Saute in a very little olive oil until soft, add finely chopped mushrooms, continue to cook for about 5 minutes, then add soaking liquid. Reduce until liquid is gone, but mixture is still moist. Remove to bowl to cool. Add roasted garlic mashed, then add softened cream cheese, herbs, salt and pepper. Refrigerate before serving.

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