Creamy Mushroom Stroganoff Recipe



  1. In a large skillet over medium heat, add olive oil, chopped onion, and minced garlic. Saute for 2 minutes until onions are softened and garlic is fragrant.
  2. Add the mushrooms and stir occasionally until all the mushrooms are tender and browned. Sprinkle with nutmeg, salt, and pepper. Cook for another 2 minutes.
  3. In a bowl mix the vegetable stock and the tapioca flour. Stir until the flour is dissolved.
  4. Add the stock to the skillet, stir until slightly thickened, simmer for 4 minutes, then reduce the heat to low and add the camel milk. Stir until creamy.
  5. Remove from the heat and top with chopped fresh parsley. Serve warm.

Recipe by Camel Milk - Camel Milk 100% Raw & Natural - Camel Milk at