Ingredients:

  • 1.5 lbs mixed Cremini and Shiitake mushrooms, sliced 1/4 inch thick
  • 1 large yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tbsp fresh thyme leaves
  • 0.5 cup dry white wine
  • 1 cup cashew cream
  • 2 tbsp Dijon mustard
  • 1 tbsp nutritional yeast
  • 1 tbsp tamari or soy sauce
  • 1 tbsp fresh lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water
  • 12 oz wide vegan egg-style noodles
  • 2 tbsp olive oil
  • 1/4 cup fresh parsley, chopped
  • 0.5 tsp smoked paprika
  • 0.5 tsp cracked black pepper

Instructions:

  1. Clean your 1.5 lbs of mushrooms with a damp paper towel. Slice them into 1/4 inch pieces.
  2. Heat 2 tbsp olive oil in a large skillet over medium high heat. Add mushrooms in a single layer. Cook 5-7 minutes until they are golden brown and the edges are slightly crisp.
  3. Push mushrooms to the side. Add the diced yellow onion. Cook 4 minutes until translucent and fragrant.
  4. Stir in minced garlic, thyme, smoked paprika, and black pepper. Cook 1 minute until the garlic scent fills the kitchen.
  5. Pour in 0.5 cup dry white wine. Use a wooden spoon to scrape up all the browned bits (the fond) from the bottom. Simmer 3 minutes until the liquid reduces by half.
  6. Stir in 1 cup cashew cream, 2 tbsp Dijon mustard, 1 tbsp nutritional yeast, and 1 tbsp tamari. Whisk until the sauce is uniform and simmering.
  7. Mix 1 tbsp cornstarch with 2 tbsp water. Pour into the skillet while stirring constantly. Cook 2 minutes until the sauce thickens and coats the spoon.
  8. Boil the 12 oz vegan egg style noodles in salted water according to package directions. Drain when they are tender but still have a bite.
  9. Toss the noodles into the skillet with the sauce. Squeeze in 1 tbsp fresh lemon juice. Stir gently until every ribbon of pasta is glossy.
  10. Sprinkle with 1/4 cup chopped fresh parsley. Serve immediately while steaming hot.