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 saute pan on medium low heat and add vegan butter. Let the pan heat up for one minute. Add the chopped onions and saute for one minute.
2 tablespoons of vegan butter, 1 small onion
Add the sliced mushrooms and the minced garlic and saute until mushrooms are cooked down. Should take about 5 minutes. Season with a pinch of salt. After the mushrooms have cooked down for 5 minutes, deglaze the pan by adding the dry white wine. Cook for 5 minutes.
5 cloves of garlic, 1 pound of button or baby bella mushrooms, ½ cup dry white wine
Add flour to 1½ cups of vegetable broth. Stir until flour dissolves. Once flour dissolves, add the broth and flour mixture to pan along with dried thyme and Worcestershire sauce. Stir constantly until sauce thickens
1½ cups of vegetable broth, 2 tablespoons of flour, ¼ teaspoon of dried thyme, 2 tablespoon Vegan Worcestershire
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 if needed
¾ 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
Top with vegan parmesan or fresh parsley