Wipe the mushrooms with a damp cloth and cut them into quarters

Coat the mushrooms in the paprika, by shaking them in a sandwich bag or in a bowl covered with a plate

Gently heat the oil in a large pan

Stir fry the onion and garlic for 3 minutes, until starting to brown

Turn up the heat and add the mushrooms in batches

Cook each batch for a few minutes, with the pan covered to seal in the juices

Remove each batch from the pan when the mushrooms are browned and softened

When all the mushrooms are cooked, put them back in the pan

Add the red wine and balsamic vinegar and simmer gently

Mix the cornflour with a tablespoon of water in a cup, to form a paste. Add to the pan and mix well. The sauce should thicken.

Add the cream and parsley and mix well