Wild Mushroom Stroganoff with herb Crumb Topping

Posted: December 16, 2014 in Mains, Pure Grub
Tags: , ,

This is a great Christmas idea for those of you who have vegetarian family or you just want to try a MEAT FREE Christmas


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

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

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s