Heal olive oil and butter in a large pan over medium high heat. Once melted and combined, add mushrooms and sauté until lightly browned. Mushrooms will reduce substantially in volume. Add onion and garlic and sautee until onions are slightly softened, about 3 minutes.

Pour in wine and scrape bottom of the pan, removing brown bits. Allow to cook for another 5 minutes over medium high heat.

Sprinkle in flour and stir to combine. Allow to cook for 2 minutes until flour scent is gone.

Add chicken broth and stir to combine everything. Reduce to low heat. Allow to cook for 15 minutes.

Add in fromage blanc and stir to combine, making sure the fromage melts completely.

Season with salt and pepper to taste. Serve topped with fresh parsley.