Set butter out on countertop to soften.
Add mushrooms, garlic, thyme and salt to the food processor and chop mushrooms until fine.
Heat one teaspoon of olive oil in a pan and cook mushroom mixture for 5 minutes until the mushrooms are soft and all liquid has evaporated.
Allow mushrooms to cool to room temperature. When ready, add mushrooms and butter to a bowl and using a hand mixer, blend until combined.
Spoon compound butter onto a piece of wax paper, roll into a log and twist the ends. Store butter in the fridge for up to one month or in the freezer for up to three months.
Use butter overtop of vegetables, potatoes, bread or steak. Enjoy!
