Melt 50g butter in a pan and gently fry
the onion until softened. Add the garlic
and thyme and fry for 1 min more. Tip in
all the mushrooms and toss to coat in the
butter. Cook on a high heat for 5-8 mins
until soft. Pour over the brandy and
lemon juice, then cook for 2-3 mins
more or until all the liquid has
evaporated. Turn off the heat, add the
herbs and seasoning, then allow to cool.
Once cooled, remove the thyme. Mix
the mushrooms with the remaining
butter, then divide between 4 ramekins.
Chill until firm, or for up to 2 days, then
serve a ramekin, topped with a thyme
sprig, between 2 to share with toasted
bread and dressed salad leaves.