Melt the butter in a saucepan over a medium heat.
2 tablespoon vegan butter
Fry the onion until soft.
Add the garlic and cook for 1 minute – careful not to burn it! Garlic burns very quickly.
5 cloves garlic
Chuck the mushrooms in and cook until they release a little water and have reduced in size - roughly 5 minutes.
400 g portobello mushrooms, 400 g chestnut mushrooms
Sprinkle the paprika over the ingredients and stir well.
2 teaspoon paprika
Pour the stock into the saucepan and bring to a boil, then quickly reduce to a simmer.
250 ml vegetable stock
Next spoon in the crème fraîche and stir well, whilst watching it melt into the sauce.
200 g vegan créme fraîche
Pop in the Worcestershire sauce.
2 teaspoon vegan Worcestershire sauce
Make sure the sauce is still simmering, then add the cornflour mix, it will thicken up beautifully.
2 tablespoon cornflour
Simmer for 15-20 minutes until the sauce cooks down a bit and you're left with a rich, creamy sauce, the consistency of a thin cream.
Season with salt and pepper (to taste), top with fresh chopped parsley and serve with rice or mashed potato.
Salt, Black pepper, 1 tablespoon fresh parsley