Shroomy Stroganoff




Servings: 4 bowls

Prep Time: 20 minutes

Cook Time: 20 minutes


3 cups of mixed mushrooms

1 & 1/2 cups of purple onion

2 tbsp of minced garlic

2 cups of spinach

2/3 cup of canned coconut milk

1/3 cup of water

1 tbsp of capers

2 tbsp of tomato paste

2 tsp of dried rosemary


Corn starch to thicken (~1/3 cup - 1/2 cup)

Olive oil, to prevent sticking


  1. Coarsely chop 3 cups of mixed mushrooms and purple onion.

  2. Cook 16 oz of pasta of your choice according to instructions.

  3. Add 1-2 tbsps of olive oil to a large pot. Add in mushroom, onion, and minced garlic. Cook on medium for 5-7 minutes.

    (Note: don’t drain the liquid for the mushrooms, this helps to flavor the whole dish)

  4. Add spinach, coconut milk, water, capers, tomato paste, rosemary, and S+P to taste. Continue cooking for 3 minutes until well mixed and spinach is wilted.

  5. Turn heat to low, add in corn starch little by little (1 tsp at a time) to achieve a sauce/gravy-like texture.

  6. Add the sauce to noodles & top with pine nuts, microgreens, and fresh parsley.