- Heat a frying pan on a medium heat, add the onion and garlic, gently fry until tender but without too much colour.
- Add the mushrooms, continue cooking for 5 minutes until the mushrooms soften and start to colour. Stir in the mustard and paprika, deglaze with the Cognac and flame.
- Pour in the Essential Cuisine Premier Rich Vegetable Jus, bring to the boil and then simmer for 5 minutes. Stir in the sour cream and remove from the heat, squeeze in the juice from the lemon.
- Season to taste with the freshly ground pepper and sea salt. Spoon onto braised wild rice, garnish with a spoon of sour cream on top and strips of gherkin.