An easy recipe to follow using my Mushroom Broth with Organic Miso & Ginger and the result is simply delicious. The thing I love about this dish, is that you don’t have lots of washing up to do after you’ve eaten. Try it out yourself and let us know what you think.
1 medium onion, finely sliced
300g mixed mushrooms, sliced
2 cloves garlic, minced
1 tsp sweet paprika
150ml Carol’s Stock Market Mushroom Broth
1 tsp Dijon mustard
3 tbsp sour cream
Splash of sherry (optional)
Small bunch parsley, chopped
Salt & pepper
2 portions cooked egg pappardelle or rice
Heat a large pan over medium heat then add a drizzle of oil. Add the onion and cook the onion until just tender.
Increase heat to medium high and add the mushrooms with a light sprinkle of salt and splash of water. Cook until the mushrooms are tender, stirring occasionally.
Tip: You can add a bit more water if you need to, this helps steam the mushrooms to help them cook in lieu of adding more oil.
Add the garlic and paprika and cook for another minute, stirring.
Add the stock and mustard and cook until liquid reduces and thickens slightly, about 5 minutes.
Remove from heat then stir in a splash of sherry, if using, the sour cream and ¾ of the parsley. Taste for seasoning and add salt and pepper as needed.
Serve over egg pasta or rice with a final garnish of the remaining parsley.