50 g/2 oz of butter
450 g/1 lb of white mushrooms
½ onion - skinned and chopped
1 clove of garlic
230 ml/8 fl oz of white wine
½ teaspoon of paprika
142 ml/5 fl oz of double cream
juice of ¼ of a lemon
½ teaspoon of fresh parsley - finely chopped
salt and pepper

METHOD

Melt the butter in a frying pan and add the onion and garlic. Cook for 3-4 minutes. Add the sliced mushrooms and cook until browned and slightly reduced. Stir in the paprika and cook for 1 minute before pouring over the wine and cook until reduced to half the original quantity. Add the cream and cook for a few minutes before adjusting the seasoning with salt, pepper and a little lemon juice. Just before serving with boiled rice, sprinkle over some chopped parsley.

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