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  • Author: Bull Garlington
  • Total Time: 1 hour 10 minutes


A mixture of ground mushrooms and shallots cooked low and slow in butter until they turn into a savory paste that will substitute for meat in almost any recipe.


  • 2 lbs mushrooms, pulsed in a food processor into a fine mince
  • 4 tablespoons unsalted butter
  • 1 large shallot finely minced
  • 2 teaspoons fresh thyme leaves or one teaspoon of dried thyme
  • salt and pepper to taste


  1. Roughly chop your mushrooms then add them to the food processor a few handfuls at a time; use a rubber spatula to clear each batch into a bowl. This helps prevent them from getting pureed.
  2. Wrap up all the pulsed shrooms in a clean kitchen towel and squeeze out as much liquid as possible
  3. Melt butter in a deep frying pan or a two-quart saucepan
  4. Add the mushrooms, shallots, thyme, and seasoning; cook on medium heat until the mushrooms release their liquid, then keep cooking until all that liquid evaporates, leaving you with a dry paste
  5. remove and use or store


  • The recipe says cook for an hour, but that may not be enough time–or it may be too much. Every stove is different and every batch of minced mushrooms is different. Keep an eye on it and don’t feel like you’re tied to the time.
  • For a vegan version, use olive oil or vegan butter
  • To ramp up the flavor, add a teaspoon of mashed garlic
  • To pretend you’re French, add a dash of brandy or sherry
  • Reserve the liquid you squeeze out of the shrooms for vegan stock
  • Prep Time: 10 minutes
  • Cook Time: 1 hour