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1. Get all the prep done before you start cooking : trim the mushrooms, tearing up any larger ones and leaving any smaller ones whole, peel and finely slice the red onion and garlic, and finely slice the pickled onions and cornichons. Pick and roughly chop the parsley leaves, finely chopping the stalks.
2. Place a large non-stock frying pan over a high heat, throw in the mushrooms and red onions, shake into one layer, then dry-fry for 5 minutes (this will bring out the nutty flavour), stirring regularly.
3. Drizzle in 1 tbsp of oil, then add the garlic, pickled onions, cornichons, parsley stalks and capers.
4. a After 3 minutes, if using alcohol, tilt the pan to carefully flame, or light with a long match (watch out your eyebrows!), and once the flames subside, add 1/4 of a teaspoon of paprika, the creme fraiche and parsley, then toss together. Loosen with a splash of boiling water to a saucy consistency, and season to taste with sea salt and black pepper.
4.b After 3 minutes, if you are not using alcohol, add 1/4 of a teaspoon of paprika, the creme fraiche and parsley, then toss together. Loosen with a splash of boiling water to a saucy consistency, and season to taste with sea salt and black pepper.
5. Divide between plates, spinkle over a little paprika, and serve with fluffy rice.
Secret tips : Always look out for seasonal wild mushrooms, they're absolutely fabulous and will add so much bonus flavor to this dish !