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Mushroom Stroganoff With Herb Crumb Topping

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“St Petersburg, Russia by Chico Francesco from VS. Lacto vegetarian.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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