Mushroom Stroganoff with Herb Crumb Topping

The original version of this impressive dish was created in honour of Count Stroganoff by a Czarist chef for a cookery competition in the 1890s. Since then Stroganoff has been served at celebratory banquets the world over, and this stunning gourmet vegetarian version will give any occasion a little Imperial magic.

Serves 4

Ingredients
Mash
750g potatoes, peeled and cut into chunks
20g butter or margarine
1 tbsp wholegrain mustard
150ml milk or soya milk
1 tbsp chives, chopped

Stroganoff
40g butter or margarine
3 shallots, finely chopped
2 cloves garlic finely chopped
½ tsp paprika
500g assorted white mushrooms, roughly chopped
1 tbsp brandy
150ml double cream
1 tbsp dill, finely chopped
To taste salt and freshly ground black pepper

Garnish
2tbsp parsley, finely chopped

Method

1 Boil or steam the potatoes until tender. Drain and return to the pan.
2 Mash and add in the butter , mustard and chives. Heat the milk, pour over the potatoes and beat in well.
3 Melt rest of the butter or margarine in a pan. Add shallots and garlic and cook gently for 5 minutes. Add the paprika and the mushrooms and cook until just soft.
4 Add the brandy and stir in the cream and dill. Season to taste then heat gently - cover and keep warm.
5 To assemble, serve individually by placing equal portions of the mashed potato on each plate. Spoon the stroganoff over the top, and garnish with parsley.

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