1 tbsp oil
1 medium onion, sliced
4 cloves garlic, chopped fine
500 gm mushrooms, sliced or diced
50 ml stock
1 tbsp of paprika ( use smoked paprika to give a much deeper flavour)
3 tbpns soured cream (creme fraiche)
4 tbsps freshly-chopped parsley.
Heat the oil in a large frying pan and cook the onion, garlic and mushrooms over a medium heat for 5 to 10 minutes until slightly softened.
Add the stock and paprika and season well with salt and pepper.
Cook for a further 5 minutes. Just before serving stir in the soured cream and half the parsley, and once heated through, serve topped with the remaining parsley.
I usually serve mine alongside a wild rice mixture, but it goes well with most pasta, or just simply serve on toast for a snack.