Mushroom Stroganoff - Ainsley Harriott

Ingredients

• 1 tbsp olive oil
• 1 onion, peeled and finely chopped
• 1 tbsp (plant-based) butter
• 300g chestnut or button mushrooms, sliced
• 30ml vermouth (or vegan white wine)
• 2 tsp sweet paprika
• 3 garlic cloves, minced
• 120ml vegetable stock
• 1 tsp English mustard
• 1 tbsp Worcestershire sauce (or soy sauce/tamari)
• 100-120ml (plant-based) soured cream
• 2 tbsp chopped parsley
• salt and freshly ground black pepper