Mushroom stroganoff

Ingredients

• 2 tsp olive oil
• 1 onion finely chopped
• 1 tbsp sweet paprika
• 2 garlic cloves crushed
• 300g mixed mushrooms chopped
• 150ml low-sodium beef or vegetable stock
• 1 tbsp Worcestershire sauce or vegetarian alternative
• 3 tbsp half-fat soured cream
• small bunch of parsley roughly chopped
• 250g pouch cooked wild rice

Instructions

1. Heat the olive oil in a large non-stick frying pan and soften 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, 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 or the sauce may split.
4. Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.