A classic French cheese and charcuterie accompaniment gets a healthy, vegetarian makeover when made with fresh mushrooms and thyme.
Warm olive oil in a large sauté pan over medium heat. Add sliced mushrooms, shallots and garlic and stir to combine, cooking until mushrooms begin to sweat.
Add fresh thyme and marsala and stir to combine. Let cook until mushrooms are nice and sautéed, about 5-7 minutes. Add salt and pepper and stir again to combine.
Transfer mixture to the bowl of a food processor and pulse until a rough purée forms. Cut butter into three separate tablespoons and add to the food processor. Pulse until a creamy (not chunky) purée forms, season with more salt and pepper, if needed.
Transfer to a bowl and serve with baguette, crackers and cheese.