Make sure the butter is soft before starting

Add a tbsp of butter in a pan and put on medium heat. Let the butter foam and then add some of the mushrooms making sure there are no mushrooms on top of each other.

Toss and mix the mushrooms frequently so that all the mushrooms are toasted evenly.

If the mushrooms don't fit in a single layer, then replace the cooked ones with another batch until all mushrooms are cooked. Then add all mushrooms back in the pan.

Add the parsley, garlic and salt cooking for a minute.

Put all the mushrooms in a clean bowl folding the butter into the mixture. Refrigerate for an hour to harden up before serving

Pour butter into a serving bowl and refrigerate until it's hard enough to form. for at least an hour before serving. Note that butter will harden again in the fridge, so if you want it to be spreadable, take out of the fridge a few minutes before serving.

Use parchment paper to roll in the form of a log and then either put back in the refrigerator or freeze for up to 6 months.

The butter keeps good in the refrigerator for 5 days.