Wild mushroom stroganoff with herb crumb topping

1 servings

Ingredients

Quantity Ingredient
675 grams Potatoes; peeled and cut into
; chunks
150 millilitres Milk
Salt and freshly ground pepper
1 tablespoon Fresh herbs; finely chopped
15 grams Butter or margarine
450 grams Assorted white mushrooms; roughly chopped
1 teaspoon Fresh garlic
150 millilitres Double cream
1 tablespoon O P P I N G:
25 grams Butter or margarine
50 grams Fresh white breadcrumbs
2 tablespoons Fresh herbs; finely chopped

Directions

B A S E

F I L L I N G

1. Cook the potatoes in lightly salted, boiling water until tender.

2. Meanwhile prepare the filling and topping. To make the filling, melt the butter, add the mushrooms and garlic and cook gently for 5 minutes. Stir in the cream, season to taste then heat gently - cover and keep warm.

3. To make the topping, melt the butter, stir in the breadcrumbs, herbs and seasoning. Toast under a hot grill until golden brown all over.

4. When the potatoes are cooked, drain and return to the pan. Heat the milk, pour over the potatoes and mash well. Season to taste and stir in the herbs.

5. Serve individually by placing equal mounds of mash on each plate, spooning the mushroom sauce over the top, and finishing with the crumb topping.

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