Slice the mushrooms into thickish slices, trimming off any woody stems.
Finely dice the shallot and garlic. Spray a heavy pan with 1cal and gently soften the shallot and garlic over a low heat for 5 minutes.
Slice the celery into 1cm lengths and add to the pan. Cook for a further 5 minutes over a low heat
Add the caraway seed, paprika and chilli to the pan and cook for 1 minute more
Now add the mushrooms and cook for 2-3 minutes, stirring constantly.
Finally add the tinned tomatoes and cook for 15 minutes so that the mixture reduces down and thickens. Adjust the seasoning to taste.
Serve garnished with fresh chopped parsley and low fat creme fraiche. I like mine with rice, but it works well with a small jacket potato or just a slice of bread if you prefer.
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