• 1/2 small onion, sliced
  • 150ml/ generous 1/2 cup vegetable stock
  • 150g mixed mushrooms, chopped if large
  • 1 garlic clove, crushed
  • 1 teaspoon wholegrain mustard
  • 1/2 teaspoon tomato paste
  • 1 tablespoon creme fraiche
  • Chopped fresh parsley to serve
  • Salt and pepper


  • STEP 1
    Cook the onion in covered saucepan with 3 tablespoon of the stock for about 4 minutes or until softened and the liquid has evaporated. Stir in the mushrooms, garlic and seasoning, then add the remaining stock, mustard and tomato paste.
  • STEP 2
    Cook, covered, for 2 minutes, then remove the lid and cook rapidly for 2 minutes to reduce the liquid to a syrup. Stir in the creme fruit and parsley and serve immediately on a bed of rice or couscous.

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