Mushroom Stroganoff

- 2 Tbsp coconut oil
- 8 cups assorted mushrooms, sliced
- 4 spring onions, finely sliced
- 1 red bell pepper, sliced
- 1 cup vegan sour cream
- 1 tsp paprika
- herb salt to taste

Gently heat the coconut oil and stir fry the onions, mushrooms and seasoning until just done.

Add cream, stir and heat through.

Serve with brown rice.