• 3 tablespoons olive oil
• 500 g (1 lb 2 oz) mixed mushrooms, chopped
• 1 onion, finely chopped
• 1 large garlic clove, minced
• 2 tablespoons chopped thyme
• 1 squeeze lemon juice, plus extra to taste
• 60 ml (2 fl oz/¼ cup) sweet Marsala or port
• 4 tablespoons non-dairy sour cream
• sea salt flakes
• freshly ground black pepper

Heat the oil in a frying pan, add the mushrooms, onion, garlic and thyme and gently cook for about 15 minutes, or until soft. Add the squeeze of lemon juice and the Marsala or port and fry for 1 minute more. Drain off any excess liquid and leave to cool for 5 minutes.

Transfer the mushrooms to a blender, add the sour cream and salt and pepper and blitz until smooth. Taste for seasoning, adding more salt and pepper or lemon juice if needed. Scrape into ramekins and chill to set a little before serving.