Cook your noodles while you prepare the mushroom sauce, then strain and set aside. Try to time it so you're straining your noodles about the same time the mushroom sauce is done.
1 pound of noodles
Heat a large skillet on medium heat and add vegan butter. Let the pan heat up for one minute. Add the chopped onions and sauté for one minute.
2 tablespoons of vegan butter, 1 small onion
Add the sliced mushrooms and the minced garlic and sauté until mushrooms are cooked down and slightly caramelized and brown - about 6-8 minutes. Season with a pinch of salt. After the mushrooms have cooked down deglaze the pan by adding the dry white wine. Cook for 5 minutes.
5 cloves of garlic, 1 pound baby bella mushrooms, ½ cup dry white wine
Add flour to vegetable broth. Stir until flour dissolves. Once flour dissolves, add the broth and flour mixture to pan along with thyme, Italian seasoning, nutritional yeast, soy sauce and Worcestershire sauce. Stir constantly until sauce thickens
1½ cups of vegetable broth, 2 tablespoon Vegan Worcestershire, 2 tablespoons nutritional yeast, 1 teaspoon soy sauce, 2 tablespoons of flour, ¼ teaspoon of dried thyme, ½ teaspoon Italian seasoning
Once sauce is thick, add vegan sour cream and mix it in well. Sprinkle in nutmeg and stir in the dijon mustard. Taste and add salt and pepper to taste.
1 cup of vegan sour cream, ¼ teaspoon of nutmeg, Salt and pepper to taste, 1 teaspoon dijon mustard
Top with some vegan parmesan cheese and fresh parsley. Serve over cooked noodles or mashed potatoes.
Top with vegan parmesan or fresh parsley