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.