1. Melt half the butter in a large frying pan and cook the onion and garlic with a sprinkling of salt until soft. Once cooked, remove from the pan and keep to one side.
2. Melt the rest of the butter and add the mushrooms to the pan. Turn up the heat and season with salt, pepper and the grated nutmeg. Cooked for a few minutes until browned.
3. Return the onion and garlic to the pan. Sprinkle the stock cube over them and add a small amount of water (about 50 ml). Bring to the boil and when the stock cube has dissolved, put in the paprika and mustard.
4. Simmer for 5-10 minutes (adding more water if required), then stir through the sour cream and half the parsley. Bring back to the boil and serve with basmati or wild rice, topped with the remaining parsley.
Spruce it Up
If you did decide you wanted a little meat in there, then throw in a handful of cubes pancetta when frying the mushrooms in the butter. It’ll add a nice salty, smoky element to the whole dish.