- 25g butter
- 1 tbsp oil
- 160g sliced onions
- 550g medium mushrooms, sliced
- ½ tsp garlic purée
- 1 tsp ground paprika
- A pinch chilli powder
- 50ml of white wine (optional)
- 30g tomato puree
- 1 tsp vegetable stock granules, dissolved in 100ml water
- 100ml of cream
- ½ tsp chopped parsley
- Boiled rice, to serve
Melt the butter and oil in a large pan. Add the onions, mushrooms, garlic purée, spices and wine and cook for 10 minutes.
Stir in the tomato purée, stock and cream, bring to the boil and then reduce the heat to a simmer and add the parsley.
If the sauce is too thin, simmer until the amount of liquid has reduced to the desired consistency.
Serve hot with boiled rice.