WILD
MUSHROOM STROGANOFF
WITH HERB CRUMB TOPPING
St Petersburg, Russia
Chico Francesco
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
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
2tbsp fresh herbs, finely chopped
salt and freshly ground black pepper to taste
Method
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.
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