Chestnut Mushroom Stroganoff

Ingredients
1 tbsp olive oil
1 onion, finely chopped
1 tbsp paprika
2 garlic cloves, crushed
300g chestnut/brown mushrooms, chopped
150ml stock of your choice
1 tbsp Worcestershire sauce, or vegetarian alternative (sold in store)
3 tbsp half-fat soured cream (or Oatly Cream - in store).
Small bunch of parsley, roughly chopped
Cooked wild rice, or whatever side you fancy! (Potatoes, sweet potato, long grain rice, quinoa, etc).

Method

1. Heat the olive oil in a large non-stick frying pan and gently cook the onion for about 5 mins.
2. Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.
3. Pour in the stock and Worcestershire sauce. Bring to the boil, simmer for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. (Ensure the pan is not on the heat or the sauce may split).
4. Stir the remaining chopped parsley through the stroganoff and serve with your rice of choice. Sprinkle a little extra parsley on top for colour.