Instructions: 1. Clean the mushrooms by wiping them carefully with kitchen paper to remove any dirt that might stick to them. Halve or quarter the mushrooms, depending on their size. If they are very small, you can leave them whole. Chop the stems in 2 or 3 pieces as well. Set aside. 2. Finely chop the onions and the garlic cloves. 3. Heat the oil and the butter in a stew pot and cook the onions and the garlic until the onions are translucent. 4. Add the mushrooms, cover the pot and leave to cook for about 5 minutes. 5. Add the tomato paste, sweet paprika powder and some salt and pepper. Stir to coat the mushrooms with the spices. 6. Add the white wine and let it bubble off completely. 7. Add the vegetable broth, cover and cook for about 15-20 minutes. 8. Shortly before the end of the cooking time, whisk the milk and the cornstarch together in a small bowl. Slowly pour the mixture into the pot while whisking all the time. Stir well and let cook for another two minutes or so until the sauce thickens slightly. (If you are using heavy cream, the cornstarch will not be necessary. Just stir the cream into the dish and let cook for a couple of minutes as well or until the sauce thickens slightly.) 9. Adjust the taste with lemon juice and more salt and pepper. Chop the herbs and add to the stew. 10. Serve immediately with polenta.

1 kg/ 2.2 lbs white or brown mushrooms

2 onions

4 garlic cloves

1 tablespoon olive oil

1 tablespoon butter

2 teaspoons tomato paste

1 tablespoon sweet paprika powder

150 ml/ 5 fl.oz/ 2/3 cup white wine

150 ml/ 5 fl.oz/ 2/3 cups good quality vegetable broth

150 ml/ 5 fl.oz/ 2/3 cups milk or heavy cream (See note)

½ tablespoon cornstarch, optional, not necessary if using heavy cream

1 bunch parsley or chives

1-2 teaspoons lemon juice or to taste

fine sea salt and pepper

Clean the mushrooms by wiping them carefully with kitchen paper to remove any dirt that might stick to them. Halve or quarter the mushrooms, depending on their size. If they are very small, you can leave them whole. Chop the stems in 2 or 3 pieces as well. Set aside.
Finely chop the onions and the garlic cloves. Heat the oil and the butter in a st