In a skillet, heat 2 tablespoons of butter or olive oil over medium heat. Add the finely chopped mushrooms, minced garlic, and diced shallot. Sauté for about 10-15 minutes until golden brown.

Transfer the sautéed mixture to a food processor. Add the balsamic vinegar, fresh thyme leaves, and a pinch of salt and black pepper. Pulse until combined.

Incorporate the heavy cream or coconut cream, drizzle olive oil, squeeze lemon juice, and add Dijon mustard. Blend until smooth.

Taste and adjust seasoning with more salt, pepper, or lemon juice as needed.

Transfer to a serving bowl, cover, and refrigerate for at least 1 hour to meld flavors. Serve on toasted bread or crackers.