Step: 1/5

Clean the mushrooms with a brush or dry kitchen paper and cut them in half or quarters, depending on size. Peel and finely dice the garlic and onion.

Step: 2/5

Fry the mushrooms in a large dry non-stick pan for 4-5 minutes, turning frequently. Add the oil, onion and garlic and fry for 2 minutes.

Step: 3/5

Add the tomato puree and fry briefly. Add the paprika then the stock and soy cream.

Step: 4/5

Place the baby onions in the frying pan, bring to the boil, then reduce the heat, cover and simmer for 4 minutes. Wash the sage and chives, shake dry and pick off the sage leaves.

Step: 5/5

Finely chop the chives, chop the sage and add both to the sauce. Season with salt and black pepper and serve hot.