Fill your kettle and boil it. Rinse the rice under cold water and tip it into a small pan. Pour in 300ml boiling water and add a pinch of salt. Pop a lid on the pan, bring to the boil and then turn the heat down. Simmer for 8 mins, till the rice has absorbed the water and become tender. Take the pan off the heat and set aside, lid on, for 3-5 mins to finish cooking the rice.

While the rice cooks, peel and finely chop the garlic. Roughly chop the parsley leaves and stalks. Rinse the portobello and shiitake mushrooms with cold water and tear them into small pieces, keeping them separate.

Put a deep frying pan or wok on a medium-high heat. Add 1 tbsp olive oil, the garlic and half the parsley. Fry, stirring, for 15 secs.

Add the portobello mushrooms to the pan. Season with salt and pepper and fry, stirring often, for 5 mins till the mushrooms look juicy.

Add the shiitake mushrooms to the pan. Fry, stirring often, for 3-4 mins till all the mushrooms are soft, juicy and a little caramelised.

Add 1 tsp smoked paprika to the pan. Stir and fry for 1 min. Turn the heat down a little, add the crème fraîche and cook, stirring, for 2-3 mins. Taste the mushrooms and add a pinch more salt, pepper or smoked paprika if you think it needs it.

Fluff the rice with a fork and divide it between 2 warm plates. Top with the mushroom Stroganoff, dust with a little extra smoked paprika and serve garnished with the remaining parsley.