INGREDIENTS

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  

DIRECTIONS

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.