Mushroom Stroganoff
with Mustard & Chive Mash -
St Petersburg, Russia
The original version of this impressive dish was
created in honour of Count Stroganoff by a Czarist chef
for a cookery competition in the 1890’s. Since then
Stroganoff has been served at celebratory banquets the
world over, and this stunning gourmet vegetarian version
will give any occasion a little Imperial magic.
 Serves
4
Ingredients
Mash
750g potatoes, peeled and cut into chunks
20g butter or margarine
1 tbsp wholegrain mustard
150ml milk or soya milk
1 tbsp chives, chopped
Stroganoff
40g butter or margarine
3 shallots, finely chopped
2 cloves garlic finely chopped
½ tsp paprika
500g assorted white mushrooms, roughly chopped
1 tbsp brandy
150ml double cream
1 tbsp dill, finely chopped
To taste salt and freshly ground black pepper
Garnish
2tbsp parsley, finely chopped
Method
- Boil or steam the potatoes until tender. Drain and
return to the pan.
- Mash and add in the butter, mustard and chives. Heat
the milk, pour over the potatoes and beat in well.
- Melt 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.
Copyright: The Vegetarian Society |
