1. Cut the mushrooms into 4 and chop the rosemary and onion.

2. In a skillet, heat the olive oil and then brown the mushrooms and onions together for 4 to 5 minutes.

3. Pour in the white wine to deglaze. Season with salt and pepper, then cover and let reduce. Set aside.

4. In a bowl, mix the melted butter and paprika, and pour over the puffed corn. Mix without delay.

5. Arrange the mushrooms in white wine in ramekins, top with the seasoned puffed corn.