Mushroom Stroganoff With Herb Crumb Topping

St Petersburg, Russia by Chico Francesco from VS. Lacto vegetarian.

• Ready In: 35 mins
• Serves: 4

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

1. Boil potatoes until tender then drain and returning to pan.
2. Heat the milk, add to potatoes and mash well. Then stir in the herbs and season to taste.
3. Melt 15g butter or margarine in a pan. Add mushrooms and garlic and cook gently for 5 minutes then stir in the cream, season to taste then cover and keep warm.
4. Melt the remaining butter or margarine in a pan and stir in the breadcrumbs, herbs and then season to taste.
5. Serve individually by placing equal portions of the mashed potato on each plate. Place on mushroom sauce and then topping. before serving toast under a hot grill until golden brown.