750g/1lb 10oz mixed mushrooms (preferably portobello, chestnut and wild mushrooms), roughly chopped into chunks
2 carrots, finely chopped
3 garlic cloves, sliced
small bunch fresh flatleaf parsley, roughly chopped
3 small parsnips, grated
2 red onions, sliced
250g/9oz swede, finely chopped
small bunch thyme, leaves picked
1 tbsp Dijon mustard
2 tbsp wholegrain mustard
1 tbsp vegetarian Worcestershire sauce
sea salt and freshly ground black pepper
olive or rapeseed oil
200ml/7fl oz white wine or vegetable stock
2-4 tbsp crème fraîche (optional)