Mushroom Stroganoff
Ve
V
Servings: Servings: 4
Time: 15-20 minutes
INGREDIENTS
- 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)
INSTRUCTIONS
- Cook the pasta according to package directions.
- In a medium bowl, whisk together the first six ingredients. Set aside.
- 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.
- Pour in the broth mixture and continue to cook, stir as needed for about 3 to 5 minutes until the sauce thickens.
- Add in the cooked pasta and mix to combine. Garnish if desired.
