• 400g mushrooms (mixed)
• 1 red onion
• 2 cloves garlic
• 10g butter
• 1/4 tsp paprika
• 1/4 tsp tarragon
• 2 Tbsp Tamari sauce
• 1/4 cup red wine
• 80g crème fraiche
• 4 sprigs flat leaf parsley

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1. Prepare the vegetables. Chop the larger mushrooms into smaller pieces, finely chop the red onion, crush and finely chop garlic
2. Heat a large frying pan over high heat, add mushrooms and onion, fry, stirring often until browned
3. Drizzle in olive oil and add butter, when melted add garlic, onion, paprika, tarragon and Tamari sauce, cook until fragrant
4. Add the wine, bring to boil and lower heat to medium-low, simmer until the sauce is reduced - approximately 4 minutes
5. Stir in crème fraiche and bring back to boil, stir in parsley. Add water to loosen if too thick
6. Season with salt and pepper
7. Divide between plates and serve alongside grain of choice or salad
8. Enjoy!

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