Heat the olive oil in a pan and add the diced onions and cook until they start to go translucent ⁠

Season with the smoked paprika, hemp seed, salt and pepper and mix well until all the onions are covered. ⁠

Add the mushrooms to the pan and cook until they start to shrink. ⁠

Mix the vegetable stock with 150ml of boiling water and add to the pan.

Cook for about 10-15 minutes (this will depend on the amount of liquid you have in the pan) until the sauce starts to thicken. You want the sauce to be simmering throughout this time. ⁠

Before taking off the lid, add the Worcestershire sauce and mix well. ⁠

Take the pan off the heat once the sauce has thickened. This is very important before adding the cream as the cream will curdle! ⁠

Add the cream and mix well until you get a delicious creamy mushroom sauce.⁠

Serve with whole grain rice. ⁠

Fantastic fungi: keep bones and muscles strong with this vitamin D-rich mushroom stroganoff