Cook the onion in covered pan with 4 tbsp stock for 5 mum or until softened

Stir in mushrooms,garlic,and seasoning then add the remaining stock mustard and tomato paste

Cook, covered for 2 minutesbthen remove the lid and cook rapidly for 2 minutes to reduce the liquid syrup

Remove the pan from the heat, stir in sour cream n serve immediately, garnished with parsley