Wild Mushroom Stroganoff With Herb Crumb Topping

• 675 g potatoes, peeled and cut into chunks
• 150 ml milk or 150 ml soya milk
• 1 tablespoon mixed fresh herbs, finely chopped
• 40 g butter or 40 g margarine
• 450 g assorted white mushrooms, roughly chopped
• 2 garlic cloves, crushed
• 150 ml double cream
• 50 g fresh white breadcrumbs
• 2 tablespoons fresh herbs, finely chopped
• salt & freshly ground black pepper

1. Boil or steam the potatoes until tender.
2. Drain and return to the pan.
3. Heat the milk, pour over the potatoes and mash well.
4. Stir in the herbs and season to taste.
5. Melt 15g butter or margarine in a pan.
6. Add mushrooms and garlic and cook gently for 5 minutes.
7. Stir in the cream, season to taste then heat gently - cover and keep warm.
8. Melt the remaining 25g of butter or margarine in a pan and stir in the breadcrumbs, herbs and season to taste.
9. To assemble, serve individually by placing equal portions of the mashed potato on each plate.
10. Spoon the mushroom sauce over the top, and finish with the topping.
11. Toast under a hot grill until golden brown.

potatoes, milk, herbs, butter, white mushrooms, garlic, cream, fresh white breadcrumbs, fresh herbs, salt

Taken from www.food.com/recipe/wild-mushroom-stroganoff-with-herb-crumb-topping-404504 (may not work)