A creamy but light and delicious supper, this is perfect for any day of the week!
Preparation time:
10 mins
Cooking time:
20 mins
Serves: 2
Ingredients
2 tsp olive oil
1 onion, finely chopped
1 tbsp sweet paprika
2 garlic cloves, crushed
300g mixed mushrooms
150ml vegetable stock
1 tbsp Worcestershire sauce
3 tbsp sour cream
Small bunch of parsley, roughly chopped
Method
Heat the olive oil in a large non-stick frying pan. Add the onions and soften for about 5 mins.
Add the paprika and garlic, then cook for 1 minute more. Roughly chop and add the mushrooms, then cook over a high heat, stirring often, for about 5 mins.
Pour in the stock and Worcestershire sauce. Bring to the boil and allow to simmer until the sauce thickens (5-10 minutes). Remove from the heat and stir through the soured cream and most of the parsley.
Serve with rice (it goes particularly well with brown or wild rice) stirring through the remaining chopped parsley just before plating the dish.
