• 1 stick butter
• 2 pounds coarsely chopped crimini mushrooms or mixed mushrooms
• A few sprigs of thyme, chopped
• 3 shallots, sliced
• 4 cloves garlic, sliced
• Salt and lots of coarse black pepper
• 1/2 cup Marsala or sherry
• Finely chopped parsley, for garnish
• Cornichons, halved

Melt the butter in a large skillet over medium to medium-high heat. Add the mushrooms and brown, about 10 minutes. Add the thyme, shallots and garlic and cook for 10-12 minutes more, until the mushrooms are very dark and the shallots are very tender. Season with salt and pepper.

Deglaze the pan with the Marsala or sherry. Transfer everything to a food processor and pulse to process the mushrooms into a coarse paste. Transfer to a serving dish and garnish with parsley. Serve with charred or toasted bread and cornichons.

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