*delete as appropriate depending on how much attention I've been paying...
a couple of glugs of olive oil
1 onion, finely chopped
1 tbsp paprika
2 garlic cloves, crushed
300g mixed mushrooms, chopped (I just used button mushrooms and some dried mushrooms after they'd been soaked in hot water for 20 mins)
150ml beef stock (should have been vegetable. life is too short for vegetable stock in my opinion)
1 tbsp Worcestershire sauce
3 tbsp half-fat soured cream (they don't really do soured cream here. Creme fraiche seemed to work fine)
small bunch parsley, roughly chopped
Heat the oil in a large non-stick pan and soften the onion for about 5 mins. Add the garlic and paprika, then cook for 1 min more. Add mushrooms and cook on a high heat, stirring often, for about 5 mins. Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for about 5 mins until the sauce thickens, then turn off the heat and stir through the creme fraiche and most of the parsley. Make sure the pan is not on the heat or the sauce may split. Cook pasta following pack instructions, then stir through the remaining parsley and serve with the stroganoff. And bread, obviously.