500 g (1 lb) mushrooms, thickly sliced or halved (depending on size)
2 teaspoons paprika
1 tablespoons plain flour
300 ml (1/2 pint) hot vegetable stock
150 ml (5 fl oz) soured cream (or use double cream mixed with 2 teaspoons lemon juice)
2 tablespoons chopped parsley
salt and pepper
cooked tagliatelle or rice, to serve
Melt the butter with the oil in a large frying pan and cook the onion and pepper over a medium heat for 7–8 minutes. Add the mushrooms and cook for 5–6 minutes, stirring occasionally, until golden and softened, then stir in the paprika and flour for 1 minute.
Stir the vegetable stock into the pan and bring to the boil. Reduce the heat, season with salt and pepper to taste and simmer gently for 8–10 minutes until thickened slightly.
Remove from the heat and stir in the soured cream and chopped parsley. Serve immediately, spooned over cooked tagliatelle or rice.