Name: Mushroom Stroganoff
Yield: Serves Four
Cuisine: Russian
Ingredients: buckwheat, brown rice or wild rice, to serve; 120 ml/4 fl oz/½ cup dry white wine; 250 ml/8 fl oz/1 cup vegetable stock; 2.5 ml/½ tsp dried basil; juice of about ¼ lemon; salt and ground black pepper; 250 g/9 oz crème fraîche; large pinch of freshly grated nutmeg; 40–50 g/1½–2 oz/3–4 tbsp butter; 250 g/9 oz assorted wild or interesting, unusual mushrooms, cut into bitesize pieces; 500 g/1¼ lb button (white) mushrooms, quartered; 30 ml/2 tbsp plain (all-purpose) flour; 2 onions, chopped; 6 garlic cloves, chopped; chopped fresh parsley or chives, to garnish

Preparation info

Serves
Four

Difficulty
Medium

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

Jews have adapted the creamy Russian stroganoff to the mushroom, in keeping with the rules of Kashrut. Serve with hearty buckwheat, nutty brown rice, or a wild rice mix.

Ingredients

40–50 g/1½–2 oz/3–4 tbsp butter
500

Europe
Russia
Main course
Eastern Europe
Vegetarian

Method

Melt a little of the butter in a pan and quickly fry the mushrooms, in batches, over a high heat, until brown. During cooking, sprinkle the mushrooms with a little of the garlic, reserving about half for use later. Transfer the mushrooms to a plate after cooking each batch.

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