750g sliced mushrooms
1 diced brown onion
125ml vegetable stock
200g sour cream
Heat 1 tablespoon of butter in pan. Add 60ml water, onion and mushrooms. Cover with lid and cook on high for 5 minutes.
Remove lid and cook for a further 5 minutes to reduce liquid.
Add contents of the jar and stock, using stock to rinse out jar. Stir to combine.
Cover with lid and simmer for 10 minutes.
Remove lid, stir in sour cream and simmer for 5 minutes.
Remove from heat. Serve with fettuccine, sour cream and flat-leaf parsley.