Svampsmör på toast

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1. 1
   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.
2. 2
   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.