Mushroom Stroganoff

Preparation info
  • Serves


    • Difficulty


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.


  • 40–50 g/1½–2 oz/3–4 tbsp butter
  • 500


  1. 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.