Quinoa Risotto with Mushrooms and Peas

Name: Quinoa Risotto with Mushrooms and Peas
Ingredients: 3 pounds button mushrooms; 2 sticks (1 cup) unsalted butter; 2 garlic cloves; 3 sprigs thyme; 1 cup white wine; 2 cups chicken stock; 1 pound mixed wild mushrooms, such as oyster, cremini, maitake, chanterelles or morels, cleaned and sliced into even pieces (see Cook’s Note); Kosher salt; 3 tablespoons olive oil; 1/2 yellow onion, finely chopped; 1 pound quinoa; 1 cup peas, blanched; 2 cups grated pecorino; 2 tablespoons chopped fresh basil; 2 tablespoons chopped fresh Italian parsley; 4 ounces pea shoots; Lemon, for serving