Mushroom Stroganoff

I love mushrooms, but have never actually made this before. It’s a quick meal to prepare, you just need to allow the flavours to infuse into the sauce and it’s good to go!

Ingredients: Serves 2

500g chestnut mushrooms

1 large white onion

2 peeled garlic cloves

50g u/s butter

¼ bunch flat leaf parsley

1 tspn of sweet paprika

150ml veggie stock

3 tspn Worcestershire sauce

150g crème fraiche

Maldon seat salt

Cracked black pepper

Method:

Wash the mushrooms thoroughly, slice some in half and the rest quartered. Dice the white onion and peeled garlic and saute on a medium heat till translucent. Add mushrooms to the pan along with the butter, as the butter melts and begins to bubble, add the sweet paprika and stir well through the ingredients, season a little at this stage; when ingredients have a lovely browned colour add the veggie stock, crème fraiche and worcestershire sauce. Chop the flat leaf parsley and add to the pan, test the sauce for seasoning, serve with rice.