Mushrooms in a creamy sauce of soured cream, mustard seeds and parsley, ideal served with long grain rice and sugar snap peas, a great vegetarian meal for all the family to enjoy.
Heat oil and fry onion for 3-4 minutes, until softened.
Add mushrooms and fry for a further 3-4 minutes. Mix sachet contents with milk and stir into pan. Bring to the boil, stirring.
Simmer for 5 minutes, stirring occasionally.
Serve with rice or pasta.