Mushroom stroganoff

Serves 2

250-300g mushrooms of various types
2 tbsp vegan red wine
200ml soya cream
2 tbsp olive oil
1 tsp dried oregano
black pepper to taste
rice to serve

Chop the mushrooms and fry in the olive oil. Add the pepper, oregano and red wine and allow to simmer for 10 minutes. Stir in the soya cream and heat gently to serving temperature. Serve with rice.