Boil the kettle.
Add boiling water and rice to a pan and set on a medium heat. Leave unstirred but adding more hot water if required.
Chop all mushrooms, I like to do some sliced and some quartered. Dice onion and press garlic.
Add onions, olive oil and garlic to a large pan. Cook until onions are softened.
Add paprika and stir.
Add mushrooms and keep stirring until mushrooms are mostly cooked.
Make up stock.
Add Worcester sauce and stock. Stir and leave until mushrooms are cooked.
Take off the heat, add cream and parsley, then stir.
Check rice is cooked.
Add rice to a bowl, making a cave in the centre.
Add stroganoff and serve.
