Chop enough parsley to give 3 tablespoons. Put the morels or ceps into a bowl, cover with 200ml boiling water and leave to soak.
Meanwhile, heat the butter and olive oil in a large frying pan over moderate heat. Peel and crush the garlic and put aside. Peel and finely chop the onion, add to the pan and fry over moderate heat while preparing the fresh mushrooms.
Clean all the mushrooms then halve the Swiss brown mushrooms, slice the open cup mushrooms, and cut the oyster mushrooms into strips, removing the stalks if tough.
Raise the heat under the pan and add the garlic and mushrooms. Stir-fry for 5 minutes, until the mushrooms are just softened.
Meanwhile, line a sieve with paper towels and place it over a bowl. Pour the soaked mushrooms into it, so the paper catches any grit and the soaking water drains into the bowl. Reserve this liquid. Rinse and chop the drained mushrooms.
With a slotted spoon, lift the fried onions and mushrooms from the frying pan and put into a bowl, leaving the juices in the pan.
Add the drained mushrooms and their soaking water to the pan. Boil rapidly until the liquid has a syrupy consistency.
Stir in the brandy. Return the mushrooms to the pan, season to taste with salt and black pepper, stir in the chopped parsley and reheat. Transfer to a warm dish to serve.
If you can't find dried morels or ceps use dried porcini or make up the difference with more fresh mushrooms.
This mushroom dish goes well with succulent grilled steaks.