Mushroom Stroganoff

Steps

1. 1
   Bring a large pan of salted water to the boil for the noodles.
2. 2
   Heat the olive oil and half the butter in a wide frying pan over high heat until the butter foams.
3. 3
   Lay half the mushrooms in a single layer and leave them untouched for 2 minutes, then stir and cook for 4 minutes more, until their water has gone and they are deeply browned. Season with salt, tip onto a plate and repeat with the rest. Crowded mushrooms steam grey instead of searing.
4. 4
   Lower the heat to medium, melt the remaining butter and cook the onion for 5 minutes until soft and golden. Add the garlic and paprika and stir for 30 seconds.
5. 5
   Pour in the brandy and let it bubble for a minute, scraping up the browned bits, then add the stock and simmer for 3 minutes until reduced by half.
6. 6
   Meanwhile cook the noodles for the time on the packet and drain them.
7. 7
   Return the mushrooms and their juices to the pan and take it off the heat. Stir in the soured cream and mustard, then warm through over the lowest heat for a minute without letting it boil, or the soured cream will split.
8. 8
   Season with black pepper and more salt, scatter with the parsley and serve over the noodles.