This is one of my regular recipes. I prefer it to beef stroganoff as it’s incredibly cheap (the mushrooms only cost around £2 or £3) and so fast you can rustle it up in about 10 minutes.

I like to use a mixture of mushrooms, in this case chestnut mushrooms and some large Portobello mushrooms which I keep whole. I haven’t used stock here, just boiled water which I find makes a tasty enough liquid added to the tomato puree and other ingredients.  To make this a completely vegetarian meal leave out the Worcester sauce.

Serve with rice, pasta or creamy whipped potatoes.

Serves two.

Ingredients

• 6 x Portobello mushrooms
• Pack of chestnut mushrooms, sliced
• Medium onion, chopped
• 1 x clove of garlic, chooped
• 1 tablespoon tomato puree
• 1 tablespoon paprika
• 1 teaspoon Dijon mustard
• 1 tablespoon Worcester sauce
• 4 tablespoons sour cream
• Half pint of boiling water
• large handful of parsley
• Olive oil and small knob of butter
• Salt and pepper

Method

• Heat the olive oil and butter together in a saucepan and cook the onions gently until they are soft and translucent. Add the garlic and cook for a few more minutes before adding the tomato puree, paprika, mustard, salt and pepper and Worcester sauce. Stir well before adding the mushrooms.
• Add the hot water and cook until the mushrooms are soft, about five minutes. Check the taste and adjust for seasoning.
• Take off the heat, stir in the sour cream and serve garnished with some chopped parsley.