Wild mushrooms are delicious but can be hard to come by, and this recipe makes a little go a long way. Boletes, chanterelle, and oyster mushrooms are a natural fit, but you might also use the woodsy Hawk’s wings or vibrant red lobster mushrooms. If you can’t find wild mushrooms, cultivated varieties from any grocery store also work well. To use this butter, allow it to soften and spread over toasted sourdough bread, or let it melt over a seared steak or a plate of roasted potatoes. Makes about 1 1/4 cups 1 cup plus 3 tablespoons softened, unsalted butter (divided) 1 medium shallot, minced 1/2 cup finely chopped wild mushrooms 1 teaspoon chopped fresh thyme leaves 1/2 teaspoon white pepper 1/2 teaspoon fine sea salt Melt the 3 tablespoons of butter in a skillet over medium heat until it begins to foam. Turn the heat down to medium-low and …