Ingredients:

2 tbsp unsalted butter

2 onions, finely chopped

3 cloves garlic, crushed

750g mushrooms (I used a mix of chestnut and white closed cup)

30 grams (or 2 tbsp) Dijon mustard

15 grams (or 1 tbsp) caraway seeds (crushed with a pestle and mortar)

75ml brandy

350ml vegetable stock

2 tbsp plain flour

1 tbsp Worcestershire sauce

Handful of flat leaf Italian parsley, roughly chopped

150ml sour cream or crème fraiche

Salt and pepper to season

Rice to tagliatelle to serve

Method:

1. Chop the mushrooms and pop in a bowl. Add in the flour and season well.
2. In a pan, melt the butter and fry the onion until softened. Add the garlic and then the brandy and simmer until it reduces. Then add the Dijon mustard and the caraway seeds.
3. Add the contents of the pan to your slow cooker, followed my the mushrooms, then the stock and Worcestershire sauce. Stir well and pop the slow cooker on high for about 1.5 hours.
4. Once cooked, stir through the sour cream or crème fraiche and the parsley and season to taste.
5. Serve with tagliatelle or rice.