Clean fresh morels with a brush to remove dirt. Place in a bowl of salted water for 2 minutes. Remove and place in bowl of fresh water for 1 minute, stir, drain and pat dry. Cut in half and place in a strainer lined with paper towels. In sauté pan, heat olive oil, add garlic and thyme and cook until translucent. Add mushrooms and cook for 5 to 7 minutes. Season with salt and pepper, add the butter and toss to coat. Remove from heat and cover to keep warm.