Start by cleaning the mushrooms with a dry brush, I like to remove the stem from the button mushrooms and dice them and I also halved or sliced into thick slices the larger oyster mushrooms. When done, heat a saucepan with a dessert spoon of vegetable oil and when hot add the mushrooms. Stir fry for a good 2 – 3 minutes then add the powdered fenugreek and paprika and stir fry for another 2 minutes. Then add the wine and caraway seeds, mix thoroughly so you loosen all the fried bits on the bottom of the pan then simmer on a high heat for another 3 – 4 minutes until the wine has almost all evaporated. Now add the tomato puree, salt and pepper then the sources cream, reduce the heat to medium and simmer stirring regularly for 2 minutes. Serve onto gluten free tagliatelle and top with chopped fresh parsley.