Mushroom Stroganoff

This dish is quick and easy and tastes delicious served with rice or pasta.

Ingredients >    1 large onion, thinly sliced >    200 ml vegetable stock >    600 gm mixed mushrooms (about 4 punnets), cut into medium-size chunks >    4 garlic cloves, crushed >    1 rounded Tbsp wholegrain mustard >    2 tsp tomato puree >    4 Tbsp soy cream or coconut cream >    Salt and freshly ground pepper >    Optional: freshly chopped parsley

Steps 1.   Put the onion in a saucepan with 100 ml of the stock. Cover and cook until the onion has softened and the liquid evaporated. This takes about 5 minutes. 2.   Add the mushrooms, garlic, salt and pepper and stir. Then add the remaining stock, mustard and tomato puree. 3.   Cover the pan and cook for a 3 minutes. 4.   Remove the lid and cook rapidly until the liquid has been reduced and is syrupy. 5.   Remove from the heat and stir in the soy cream and parsley. Serve with rice or pasta rice. Serves 4