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Mushroom Stroganoff

olive oil

onion, finely chopped

sweet paprika

garlic cloves, crushed

mixed mushrooms, chopped

vegetable stock

Dijon Mustard

Tomato purée

soured cream

Small bunch of dill or parsley, roughly chopped

Heat the olive oil in a large non-stick frying pan and soften the onion for about 5 mins.

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.

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 herbs Make sure the pan is not on the heat or the sauce may split.