1: Add a splash of olive oil and 20g of the butter to a large non-stick sauté pan. Place the pan over a high heat, and when the butter is foaming, add half the mushrooms and cook until browned. Transfer the mushrooms to a plate and set aside. Add another splash of oil and butter and repeat with the remaining mushrooms.

2: Place the pan back onto the heat and add another splash of oil and the remaining butter. Add the shallots to the pan and sauté for 3-4 minutes, or until the shallots have softened. Next, stir in the garlic and cook for 2 minutes.

3: Reduce the heat to medium and stir in the sweet paprika and sweet smoked paprika for 1 minute, before adding the tomato paste and stirring for a further minute.

4: Add the brandy and flambé. Pour in the stock and stir well. Bring the sauce up to a simmer and cook until the liquid reduces by half. Stir in the cream and simmer again until the sauce reduces by half.

5: Add the mushrooms back to the pan along with the Worcestershire sauce and season with salt and pepper. Remove the pan from the heat and stir through the sour cream and parsley. Serve over warm mashed potatoes or rice, with steamed greens on the side, if you like. Sprinkle with a little extra parsley and paprika.