Mushroom Stroganoff

Servings: Servings: 4
Time: 15-20 minutes


  • 8oz of pasta (whatever is on hand or you prefer)
  • 1 cup vegetable broth
  • 1 cup unsweetened milkadamia
  • 1/4 cup flour (can substitute in gluten free)
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons milkadamia buttery spread
  • 1 yellow onion, chopped
  • 4 cloves garlic, minced
  • 16oz brown or white button mushrooms, sliced (about 6 cups sliced)
  • For garnish: 1 handful fresh parsley, roughly chopped (if have this)


  1. Cook the pasta according to package directions.
  2. In a medium bowl, whisk together the first six ingredients. Set aside.
  3. Melt butter in a large. When hot add the onion and garlic and sauté until the onion turns translucent. Reduce the heat and add the mushrooms. Cook for about 5 minutes until the mushrooms have softened.
  4. Pour in the broth mixture and continue to cook, stir as needed for about 3 to 5 minutes until the sauce thickens.
  5. Add in the cooked pasta and mix to combine. Garnish if desired.


Now you're cooking with milkadamia!

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