Mushroom-stroganoff with mashed potatoes

Ingrédients

• 800 g starchy potatoes
• 500 g mixed mushrooms (chestnut, shiitake, oyster)
• 1 large onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 tbsp butter (plus extra for the mash)
• 1 tsp paprika (smoked or sweet)
• 1 tsp tomato paste
• 150 ml vegetable stock
• 200 g crème fraîche
• 1 tbsp Dijon mustard
• Juice of half a lemon
• 100 ml whole milk
• Pinch of nutmeg
• Salt and freshly ground pepper
• Handful of fresh parsley, roughly chopped

Préparation

1. 1

   Peel the potatoes and cut them into even pieces. Cook them in plenty of salted water for about 20 minutes until tender.Meanwhile, clean the mushrooms with a damp cloth and slice them into thick pieces or quarters.Heat a knob of butter in a large frying pan over high heat. Fry the mushrooms in two batches until golden brown, about 4 minutes per batch. Set them aside.Turn the heat down slightly. Add another knob of butter and sauté the onion and garlic in the same pan for 3 minutes, until soft and lightly golden.Add the paprika and a teaspoon of tomato paste and stir well. Deglaze with the vegetable stock and let it reduce for 2 minutes.Stir the crème fraîche and Dijon mustard into the sauce. Return the mushrooms and let everything simmer gently for another 3 minutes. Season with salt, pepper and a splash of lemon juice.Drain the potatoes and mash them with butter, warm milk, salt and a pinch of nutmeg until light and fluffy.Divide the mashed potatoes among deep plates, spoon the mushroom-stroganoff over them and garnish with fresh parsley. Serve immediately.