Baked Creamy Garlic Mushrooms

Chop the mushrooms into small, bite-sized pieces, then put the butter into a large saucepan and place over a medium-high heat to melt. Add the mushrooms and cook for about 10 minutes, stirring regularly, until softened and turning golden. Crush in the garlic, throw in the thyme leaves and season to your taste with salt and pepper, then stir-fry for another couple of minutes before taking the pan off the heat. Take the ramekins and divide the mushroom mixture equally between them, then set them aside to cool. Meanwhile, heat the oven to 160°C (Gas Mark 4). Put the cream cheese and crème fraîche into a mixing bowl and beat together to combine, then spoon this on top of the mushrooms, dividing the mixture evenly between the ramekins. Sprinkle grated parmesan over the top of each ramekin, then place them on a baking tray and put in the hot oven to bake for 10-15 minutes, or until bubbling and lightly golden. Serve straight away, with plenty of bread alongside.