Mushroom Stroganoff

Servings: Servings: 4
Time: 15-20 minutes


  • 8oz of pasta (whatever is on hand or you prefer)
  • 1 c. vegetable broth
  • 1 c. milkadamia Unsweetened
  • ¼ c. flour (can substitute in gluten free)
  • 1 tsp. dried thyme leaves
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 2 Tbsp. Pure Macadamia Oil
  • 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. Pour the oil into the pan. 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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