Serves 2
Ingredients
- 2 tsp olive oil
- 1 onion, finely chopped
- 1 tbsp sweet paprika
- 2 garlic cloves, crushed
- 300 g mixed mushrooms, chopped
- 150 ml vegetable stock
- 1 tsp Dijon Mustard
- 2 tsp Tomato purée
- 3 tbsp soured cream
- Small bunch of parsley, roughly chopped
Instructions
1
Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.
2
Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.
3
Pour in the stock, tomato purée and mustard. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and the parsley. Make sure the pan is not on the heat or the sauce may split.