½tablespooncornstarchoptional, not necessary if using heavy cream
1bunch parsley or chives
1-2teaspoonslemon juice or to taste
fine sea salt and pepper
Mushrooms: 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.
Saute: Finely chop the onions and the garlic cloves. Heat the oil and the butter in a stew pot and cook the onions and the garlic until the onions are translucent.
Cook: Add the mushrooms, cover the pot and leave to cook for about 5 minutes.
Simmer: Add the tomato paste, sweet paprika powder, and some salt and pepper. Stir to coat the mushrooms with the spices. Add the white wine and let it bubble off completely. Add the vegetable broth, cover, and cook for about 15-20 minutes.
Thicken: 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 or until the sauce thickens slightly.
Adjust the taste with lemon juice and more salt and pepper. Chop the herbs and add to the stew.
Serve immediately with one of the sides mentioned above.
The nutrition is calculated considering that you have used milk and cornstarch. If using heavy cream, one portion of the mushroom stew will have about 350 calories.