Mushroom Stroganoff

handful Porcini mushrooms

200g fresh mushrooms, sliced

3-4 Portabela mushrooms, sliced

1 onion, chopped

3 cloves garlic, minced

thyme, parsley

1 tsp paprica

1 Tbsp Worcester sauce

Soak Porcini  mushrooms in boiling water for 10-15 min. 

Drain the rehydrated porcini mushrooms, reserving 100ml of the soaking liquid.

Heat the oil in a frying pan and soften the onion for about 5 mins. Add the garlic and paprika, then cook for 1 min more. Add mushrooms and cook on a high heat, stirring often, for about 5 mins.

Pour in the mushroom 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 creme fraiche.

Serve with rice.