Ingredients 350 g of sliced mushrooms
1 onion, chopped
1 garlic clove, chopped
2 bay leaves
1 teaspoon of tomato paste
Thyme, salt and pepper
1 teaspoon of paprika
150 ml of vegetable stock
3 tablespoons of creme fraiche
Clean the mushrooms and slice them. Chop the onion and garlic.
In a big pan add 1 tablespoon of olive oil and saute the onion for 6-7 minutes and then add the garlic and saute for 2 more minutes.
Add the sliced mushrooms and saute them until they release their water, season the dish with salt, pepper, and thyme.
Cook for 5 more minutes and then add the bay leaves, the tomato paste, and the paprika and mix everything. Be careful not to burn the paprika because it will give a bitter taste to the dish. When you add the paprika, take the pan from the heat.
Add the stock and bring the stroganoff to a boil. Put the lid on and simmer the dish for 10-15 minutes. At the end, add a good amount of fresh parsley and 3 tablespoons of creme fraiche.