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.
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.