This is delicious served with thinly sliced toast and cornichons on the side.
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
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