3/4 - 1lb. Baby Bella or White Button Mushroomsstems removed
1Tbl vegan Margarine for the saucesuch as Earth Balance Sticks
1tspOil + 1 tsp vegan Margarine for sauteeing the mushrooms
1Tbl All Purpose Flour
3/4Tbl Dijon Mustard
1-1/2Tbl vegan Worcestershire Sauce
1Cvegan Dairy Free Almond or Coconut Milk Creamer. Use So Delicious Dairy Free Almond or Coconut Milk if you can't find the creamer. The creamer is just a little bit thicker in consistency.
Salt & Pepperto taste
Egg-Free Wide Pasta Noodles or pasta of your choosing
Remove the stems from 1 pound of baby bella or white button mushrooms leaving only the caps. Wipe clean of any dirt, do not rinse or submerse in water.
Add 1 tsp vegan margarine plus 1 tsp of oil to a skillet over medium heat.
Place mushroom caps in stem side down and saute until just starting to become tender and browned. Flip once. Remove from pan and cover to keep warm.
Add the remaining margarine and once melted, add the flour. Stir until it forms a smooth paste-like consistency.
Now add the vegetable stock. Increase the heat to medium-high bringing to a light boil, whisking to remove all of the flour from the pan and incorporate with the stock. Allow to boil and thicken for a few minutes.
Add the mustard, 1 tsp of Salt, agave and worcestershire sauce. Now add the creamer and continue on a slow boil but keep a CLOSE eye on this so it doesn't boil over. It should reduce by almost half.
Add the mushrooms back to the pan, once again stem side down.
Allow to cook until mushrooms are warmed through.
Season with salt and pepper, to taste.
Serve atop egg-free wide pasta noodles, or pasta of your choosing.
Garnish with a dollop of vegan sour cream and a bit of parsley, if desired.