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Wild Mushroom Stroganoff With Herb Crumb Topping
By Pearlesyarn on December 21, 2009
0 Reviews
- Prep Time: 15 mins
- Total Time: 30 mins
- Servings: 4
About This Recipe
"From the Vegitarian Society, stored here for safe keeping http://www.vegsoc.org/christmas/2004/strog.html"
Ingredients
- 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
Directions
- Boil or steam the potatoes until tender. Drain and return to the pan.
- Heat the milk, pour over the potatoes and mash well.
- Stir in the herbs and season to taste.
- Melt 15g butter or margarine in a pan. Add mushrooms and garlic and cook gently for 5 minutes.
- Stir in the cream, season to taste then heat gently - cover and keep warm.
- Melt the remaining 25g of butter or margarine in a pan and stir in the breadcrumbs, herbs and season to taste.
- 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.
- Toast under a hot grill until golden brown.
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Wild Mushroom Stroganoff With Herb Crumb Topping (cont.)
Private Note
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Nutrition Facts
Serving Size: 1 (380 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 416.8
- Calories from Fat 220
- 52%
- Amount Per Serving
- %
- Total Fat 24.5g
- 37%
- Saturated Fat 14.9g
- 74%
- Cholesterol 78.9mg
- 26%
- Sugars 3.7 g
- Sodium 190.8mg
- 7%
- Total Carbohydrate 42.7g
- 14%
- Dietary Fiber 5.1g
- 20%
- Sugars 3.7 g
- 15%
- Protein 10.0g
- 20%
Reviews
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