1 tbsp Worcestershire sauce, or vegetarian alternative
1 tub Avonmore Cooking Cream
Juice of 1/2 lemon
small bunch parsley, roughly chopped
Basmati rice, to serve
Heat the oil in a large non-stick frying pan and soften the onion for about 5 mins. Add the garlic then cook for 1 min more. Add mushrooms and cook on a high heat, stirring often, for about 5 mins.
Sprinkle over the paprika and mix well.
Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the Avonmore Cooking Cream , lemon and most of the parsley.