Mushroom Stroganoff With Mustard and Chive Mash

Ingredients

For the mash

• 750 g potatoes, peeled and cut into chunks
• 20 g butter or margarine
• 1 tablespoon coarse grain mustard
• 150 ml milk or soya milk
• 1 tablespoon chives, chopped

For the stroganoff

• 40 g butter or margarine
• 3 shallots, finely chopped
• 3 whole garlic cloves, finely chopped
• 1/2 teaspoon paprika
• 500 g white mushrooms, assorted, roughly chopped
• 1 tablespoon brandy
• 150 ml thick double cream
• 1 tablespoon dill, finely chopped
• 1 pinch salt & freshly ground black pepper
• 2 tablespoons parsley, finely chopped, to garnish

Directions

1. 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. 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. 3

   Add the brandy and stir in the cream and dill. Season to taste then heat gently - cover and keep warm.

4. 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.