This gluten free mushroom stroganoff is a quick and cheap recipe to throw together. Vegetarian and simple - the perfect treat!
Melt the butter and olive oil in a large pan. Add the mushrooms, shallots, garlic, paprika and cayenne pepper and fry on a low heat for 2-3 minutes.
Add the wine and continue to cook for another 5 minutes. Then add the stock, bring to the boil and simmer for a further 5 minutes.
Add the mustard and crème fraîche and stir through. Bring back up to the boil and summer for another 2-3 minutes.
Serve with boiled rice to soak up the delicious sauce and sprinkle with the parsley. Enjoy straight away!