Mushroom stroganoff

Ingredients

• 2 tsp olive oil.
• 1 onion.
• 1 tbsp paprika.
• 2 garlic cloves, crushed.
• 300g mushrooms, chopped.
• 150ml vegetable stock.
• 3 tbsp sour (or half-fat sour) cream.
• small bunch parsley, chopped.
• rice.

Method

• Heat the oil in a large non-stick frying pan and soften the onion for about 20 mins. Add the garlic and paprika, then cook for 1 min more. Add mushrooms and cook on a high heat, stirring often, for about 5 mins.
• Pour in the stock. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat at this point or the sauce may split.
• Serve with the rice, with the rest of the parsley stirred into it at the last minute.