• Fry onion in the olive oil for a few minutes until translucent
• Add in the 2 chopped cloves of garlic, tbsp paprika and 1/4tsp cayenne and cook for a minute.
• Throw in all sliced mushrooms and cook for around 6-7 minutes or until browned on all side
• Add 100ml white wine and cook until reduced by at least half
• Add tbsp Worcestershire sauce (you can use soy if you don’t have) and stock-allow and let bubble for 5 or so minutes or until the sauce thickens
• Make the cream sauce by blitzing the ingredients together and adding to the pan
• Cook until thickened again on a low heat then add the chopped parsley

Serve alongside rice or with pasta, add some extra parsley and enjoy