A creamy and healthy mushroom dish.
Slice onion and mushrooms fairly thickly
In a bowl, mix the creme fraiche with the mild curry powder, tomato puree, Dijon mustard and a few twists of ground black pepper.
In a wok or large saucepan, heat the oil and butter. Gently cook the onion for around 5 minutes until softened.
Add the mushrooms and cook for around 5-10 minutes. The mushrooms act like sponges, soaking up the oil and butter. Keep cooking and stirring them until they just begin to release the oil and butter again together with their own juices.
Add the creme fraiche mixture and stir and bubble away for around 5 minutes until it has reduced slightly.
Serve on a bed of basmati rice. Garnish with a good sprinkling of paprika.