Slice the amount of mushrooms you want to add to the sauce.
I leave some button mushrooms just cut in half as well.
Slice spring onions. Once again the amount you use is your own choice. Or you can replace spring onions with an onion and cut this into rings.
Cook in a small amount of oil for about 5 mins.
Add the following:
1 chicken stock cube
2 teaspoons plain flour
1 tablespoon tomato paste
1 cup water
Salt & Pepper to taste
Bring to boil and boil 2 mins
Lower heat and simmer 15 mins.
Just before time is up add fresh or dried parsley.
I tend to make this in the morning as it gives time for the flovours to mix.
Also using older mushrooms will give you more stronger mushroom taste.
Serve with beef or grilled chicken.