Slice mushrooms lengthwise into 3-4 slices. Heat a little oil in a large frying pan on a medium high heat. Add mushrooms and cook, stirring every now and then until the mushrooms are soft, shrunken and starting to brown. Will take about 8 minutes.

Transfer cooked mushies to a clean plate.

Return the pan to the heat. Add a little more oil. Cook the beef and salt, stirring to break up the large chunks until the beef is starting to brown and is no longer pink.

Return the mushies to the pan. Add the smoked paprika, Worcestershire sauce (or soy) and sour cream. Stir to combine and bring back to a simmer.

Remove from the heat. Taste and season with extra salt if needed.

Divide baby spinach between 2 plates. Top with stroganoff and serve with extra sour cream passed separately.