1 lb. Portobello Mushrooms , stemmed and rough chopped
10 oz. Shitake Mushrooms , stemmed and rough chopped
1 lb. Crimini Mushrooms , rough chopped
2 oz. Shallots , minced
2 oz. Fresh Garlic , minced
2 oz. Unsalted Butter
1 Tbsp. Fresh Thyme , picked
Salt and Pepper to taste
1.) Add mushrooms, shallots and garlic to a food processor and pulse to break the mushrooms down into very small pieces. Do this in batches.
2.) Place a large non-stick skillet over medium-high heat and melt butter. Add mushroom mixture and cook for 10 minutes or almost dry. Add thyme and season with salt and pepper, cool completely.