Irmgard’s Mushroom Stroqanoff

250g fettuccine
30g butter
1 large onion, coarsely chopped
1 clove garlic, crushed
400g flat mushrooms, coarsely chopped
200g swiss brown mushrooms, quartered
150g shitake mushrooms, quartered
150g oyster mushrooms, halved
¼ cup red wine
1 cup bottled tomato pasta sauce
1 cup vegetable stock
1/2 cup water
1 Tbsp corn flour
¼ cup water, extra
1/2 cup sour cream
¼ cup loosely packed, coarsely chopped fresh flat-leaf parsely

Directions:
1. Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain.
2. Meanwhile, melt butter in large saucepan, add onion and garlic; cook stirring until onion softens. Add mushrooms; cook stirring, until mushrooms are browned and just tender.
3. Add wine, sauce, stock and water, bring to a boil, reduce heat, simmer for 5 minutes.
4. Blend cornflour and the extra water in a small jug, add to mushroom mixture; cook, stirring, until sauce boils and thickens. Add sour cream and parsley; stir until hot. Serve mushrooms stroganoff with pasta

Bible Text: Psalms 72: 18-19
“Blessed be the Lord, the God of Israel, who alone does wondrous things. Blessed be his glorious name for ever; may his glory fill the whole earth!”