Ingredients

Steps

• Melt the butter and oil in a large pan.
• Add the onions, mushrooms, garlic purée, spices, and white wine.
• Cook the mixture for 10 minutes.
• Stir in the tomato purée, 100ml of vegetable stock, and cream.
• Bring to the boil, then reduce the heat to a simmer.
• Add the chopped parsley to the pan.
• Simmer until the sauce reaches your desired consistency.
• Serve the stroganoff with boiled rice.