Heat the oil in a frying pan and add the onion and fry on low to medium heat for about 10 minutes. Cook until soft. Add the cloves of garlic and cook for another minute.
Add the chopped mushrooms and fry for 5 minutes until golden. Add the paprika, mustard and flour and mix until everything is coated. Pour in the stock and bring to the boil, then simmer for 5 -10 minutes. Add the cream and heat through then take off the heat. Mix in some parsley and serve with pasta.
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Notes
Mushroom stroganoff can be stored in the refrigerator for up to four days.