Wild Mushroom Stroganoff with Herby Topping Print E-mail
Written by Woman's World, 2005   
Image This impressive vegetarian dish was created in honour of Count Stroganoff by a Czarist chef for a cookery competition in the 1890s.




700g (11⁄2 lb) potatoes, peeled and
cut in chunks
150ml (1⁄4 pt) milk or soya milk
1 tbsp finely chopped fresh mixed herbs
Salt and ground black pepper
40g (11⁄2 oz ) butter or margarine
450g (1lb) assorted white mushrooms, roughly chopped
2 cloves of garlic, crushed
150ml (1⁄4 pt) cream or soya cream
50g (2oz) fresh white breadcrumbs
1⁄2 tbsp finely chopped fresh herbs

Cook the potatoes in a pan of lightly salted boiling water until tender. Drain and return to the pan.

Heat the milk, pour over the potatoes and mash well. Stir in the mixed herbs and season to taste.

Melt 15g (1⁄2 oz) of the butter or margarine in a pan. Add the mushrooms and garlic and cook gently for 5 minutes. Stir in the cream, season to taste, then heat through gently, cover and keep warm.

Melt the remaining butter or margarine in a pan, stir in the breadcrumbs and herbs, and season to taste.

Place equal portions of the mashed potato on 4 serving plates, then spoon the mushroom sauce over the top and finish with the breadcrumb topping.

Toast under a hot grill until golden brown.

Serves 4
 
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