This is a delicious way to turn your mushrooms into a rich, meaty gourmet dinner, which is often served with rice or bread, but can be added to tagliatelle to turn it into a pretty special creamy mushroom pasta, too!

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1. Heat the oil and butter in a wide saucepan and fry the onion and garlic gently for 7 minutes until soft and translucent. 

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2. Chop both types of mushrooms into decent sized chunks and add to the pan, turning the heat up to medium-high. After about 5 minutes, when they begin to color, add the paprika and stir well. Then add the flour and stir to coat the mushrooms.

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3. Add the wine and stir well, deglazing the pan as you go to get all the flavors mixed in. Allow to boil for a minute or two. Add stock and build down for around 5 minutes until it begins to thicken.

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4. Spoon in the double cream, mix well, allow to heat through. Add the lemon juice and season just before serving. Serve with rice, crusty bread, or pasta.