Ingredients

Method

1. Heat oil in large sauce pan.
2. Add sliced onions and let cook for 2 minutes until they start to soften up.
3. Add the sliced mushrooms and cook for 6 minutes, until the water is out and they start to get nice and browned.
4. Add maritime, garlic, smoked paprika, salt and pepper.
5. Once the mushrooms have started to brown and cook down add the tomato paste and let cook for a further minute, deglaze with the lemon juice then add the coconut milk. Mix around and let cook for a few minutes, season with the dijon mustard, salt and pepper, followed by the fresh dill.
6. Leave to simmer for 8 minutes letting it thicken up. If its to loose for your liking mix 1tbsp of corn flour with equal parts water make a slurry and add to the pan let cook until thickens.
7. Add chopped parsley and crack of black pepper to the top and serve with either some brown rice or pasta shells or a thick pappardelle.