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Mushroom Stroganoff

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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

Method

  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.

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