MUSHROOM STROGANOFF 
The optional coconut milk will give this dish a creamier
taste. For those of you that are non-coconut lovers, this does not have a coconut taste even with using the coconut milk.
3 portobello mushroom caps, sliced
8 oz shitake mushrooms, sliced
8 oz baby bella mushrooms (or more portobellos or button mushrooms) stemmed and sliced
2 tbsp water or vegetable broth
1 clove garlic, minced
1/2 yellow onion, chopped
3 Tbsp coconut oil
3 Tbsp whole wheat pastry flour (other flours including a gluten free mix would also work)
1 cup almond milk
3/4 cup vegetable broth
1/4 cup dry white wine
1/4 cup nutritional yeast
1 tsp dried thyme or herbes de provence
1 tsp dried rosemary, chopped
Salt and pepper to taste
Optional: 2 tbsp full fat coconut milk
Optional: Handful chopped chives
4 servings pasta of choice (Tinkyada brown rice spiral pasta works great!)
~ Prepare pasta according to package directions
~ While the pasta cooks, saute mushrooms, garlic, and onion in water or broth till they're tender and
the onions are starting to get brown. Season with salt and pepper
~ Melt coconut oil in a large skillet
~ Whisking constantly, add the flour, tablespoon by tablespoon. Keep whisking till you have a thick mixture
that's starting to brown
~ Add the almond milk, broth, wine, nutritional yeast, thyme, and rosemary to the mixture
~ Bring to a boil and allow mixture to thicken well
~ Add the cooked mushroom mixture, and keep stirring till all is bubbly
~ Season to taste with salt and pepper
~ Add the coconut milk to make sauce extra creamy
~ Ladle sauce evenly over pasta and garnish with chives
