Porcini, Thyme Butter - cooking recipe

Ingredients

2 garlic cloves, minced
1/2 teaspoon dried thyme
1/2 cup dried porcini mushrooms
1/2 cup boiling water
8 tablespoons butter, softened
salt and pepper

Preparation

Soak mushrooms in water for 15 minutes. Remove them and squeeze excess water from them. Reserve liquid. Rinse mushrooms to remove any grit and chop finely. Strain liquid through a very fine sieve.
In a saucepan simmer liquid, mushrooms, garlic and thyme till reduced to 1 tablespoon of liquid. Cool mixture.
Mash the cooled mixture with the butter and season with salt and pepper.
Place mixture in a freezer zip lock storage bag making a log inside of bag. Squeezing all air out. Can be frozen up to 1 month. Just take a slice when needed.