Melt butter in a large sauté pan. When hot, add mushrooms, garlic, and shallots and cook for 5 - 7 minutes over medium heat. Add parsley and white wine and simmer until the wine is almost completely evaporated.

In a separate bowl, combine the remaining ingredients and mix well and set aside.

Divide the mushroom mix evenly into the 6 ramekins. Pour the goat cheese mixture evenly over the mushroom mix.

Place the molds in a water bath and cover with aluminum foil. Bake at 350°F for 60 to 75 minutes or until firm.

To serve, run a knife around the edge of each ramekin to loosen. Then, turn upside down on each plate for presentation.