Recipe for Wild Mushroom Stroganoff with Herb Crumb Topping 
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Yield:
1 servings
Ingredients:
Amount Ingredient
B A S E ----------------
675 gm Potatoes, peeled and cut into chunks
150 ml Milk
Salt and freshly ground pepper
1 tbl Fresh herbs, finely chopped
----------------- F I L L I N G ----------------
15 gm Butter or margarine
450 gm Assorted white mushrooms, roughly chopped
1 tsp Fresh garlic
150 ml Double cream
1 tbl O P P I N G:
25 gm Butter or margarine
50 gm Fresh white breadcrumbs
Instructions:
Instructions: 1. Cook the potatoes in lightly salted, boiling water until tender.

2. Meanwhile prepare the filling and topping. To make the filling, melt the butter, add the mushrooms and garlic and cook gently for 5 minutes. Stir in the cream, season to taste then heat gently - cover and keep warm.

3. To make the topping, melt the butter, stir in the breadcrumbs, herbs and seasoning. Toast under a hot grill until golden brown all over.

4. When the potatoes are cooked, drain and return to the pan. Heat the milk, pour over the potatoes and mash well. Season to taste and stir in the herbs.

5. Serve individually by placing equal mounds of mash on each plate, spooning the mushroom sauce over the top, and finishing with the crumb topping.

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