Mushroom Stroganoff

 

1 tbsp butter/olive oil 

1 small onion finely chopped 

3 garlic cloves crushed 

450g (1lb) mushrooms sliced 

1/2 tbsp flour 

1 tsp paprika

3/4 cups stock/broth 

1/2 cup sour cream 

1/2 tsp Dijon mustard 

Finely chopped flat parsley

Salt and pepper to taste

Set a large sauté pan or large skillet over medium-high heat then add the butter/olive oil. Add the chopped onions and sliced mushrooms and cook for 10 minutes, then add the garlic and continue cooking until the mushrooms are golden brown and the onions are soft.  Season with salt and pepper, add paprika.

Stir in the flour and cook for a minute then pour in the stock and whisk until the flour has been mixed into the liquid. 

Reduce the heat then gently simmer for a few minutes until the sauce has thickened slightly then stir in the sour cream, parsley and mustard. 

Serve with pasta or rice.