1. Heat the oil in a large pan and cook the spring onions and garlic for 2 minutes.

2. Stir in all the mushrooms, milk, wine, parsley and seasoning and bring slowly to the boil. Cover, then simmer gently for 10 minutes.

3. Meanwhile, blend the cornflour with a little cold water until smooth, then stir into the mushrooms. Bring to the boil, stirring. Remove from heat then stir in the soured cream. Return to the heat and heat through gently but do not allow mixture to boil. Serve with cooked brown rice and a green salad. Garnish with parsley. Follow with bananas baked in foil with brown sugar and cinammon.