Ingredients
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750 g potatoes, peeled and cut into chunks
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20 g butter or 20 g margarine
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1 tablespoon coarse grain mustard
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150 ml milk or 150 ml soya milk
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1 tablespoon chives, chopped
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40 g butter or 40 g margarine
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3 shallots, finely chopped
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3 whole garlic cloves, finely chopped
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1/2 teaspoon paprika
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500 g white mushrooms, assorted, roughly chopped
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1 tablespoon brandy
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150 ml thick double cream
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1 tablespoon dill, finely chopped
Instructions
- 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
- 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.
- Add the brandy and stir in the cream and dill. Season to taste then heat gently - cover and keep warm.
- 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.