Mushroom Stroganoff With Mustard and Chive Mash

The original version of this impressive dish was created in honour of Count Stroganoff - try this gourmet version in a recipe provided by The Vegetarian Society

• Ready In: 30 mins
• Serves: 4

Ingredients

• For the mash

• 1 1⁄2 lbs potatoes, peeled and cut into chunks
• 1  ounce butter
• 1  tablespoon coarse grain mustard
• 2⁄3 cup milk
• 1  tablespoon chives, chopped

• For the stroganoff

• 2  ounces butter
• 3  shallots, finely chopped
• 3  whole garlic cloves, finely chopped
• 1⁄2 teaspoon paprika
• 1  lb white mushroom, assorted, roughly chopped
• 1  tablespoon brandy
• 2⁄3 cup  thick heavy cream
• 1  tablespoon dill, finely chopped
•  salt and pepper
• 2  tablespoons parsley, finely chopped, to garnish

Directions

1. Boil or steam the potatoes until tender. Drain and return to the pan. Mash, and add the butter, mustard and chives. Heat the milk, pour over the potatoes and beat inches
2. To make the stroganoff, melt the rest of the butter or margarine in a pan. Add shallots and garlic and cook gently for 5 minutes. Add the paprika and the mushrooms and cook until just soft.
3. Add the brandy and stir in the cream and dill. Season to taste then heat gently - cover and keep warm.
4. To assemble, serve individually by placing equal portions of the mashed potato on each plate. Spoon the stroganoff over the top, and garnish with parsley.