Chop the shallots and mushrooms.
Add the garlic and shallot and cook until softened, about 7 minutes.
Add the mushrooms and cook until softened and the liquids have mostly evaporated. Add the rosemary and thyme and cook until fragrant.
Add all of the ingredients to a food processor.
Pulse until smooth and fully combined.
Make the garlic bread: Rub baguette slices with the cut side of a garlic clove, then butter each slice.
Serve baguette slices alongside the faux gras for slathering.