In large skillet, 1 tablespoon of olive oil over medium-high heat. Cook garlic, thyme, salt and pepper for 4 minutes. Stir often.
Add mushrooms and stir occasionally, cooking until softened, about 4 minutes and then add wine and cook until well absorbed and cooked down.
Add mushrooms to food processor and add olives, capers, parsley, and last tablespoon of olive oil. Pulse until blended but still a little chunky.
Serve immediately or refrigerate and serve cool. Store in fridge for 2 days.
Notes
Prepare in advance and store in fridge for up to 2 days before serving. Substitute fresh thyme for 1 teaspoon of dried thyme. Substitute other mushrooms.