INGREDIENTS
3 lb
. Baby Bella or White Button Mushrooms (stems removed)
1
Tbl vegan Margarine for the sauce (such as Earth Balance Sticks)
1 tsp
Oil + 1 tsp vegan Margarine for sauteeing the mushrooms
1
Tbl All Purpose Flour
1 1/4 cups
Vegetable Stock
3/4
Tbl Dijon Mustard
1 1/2
Tbl vegan Worcestershire Sauce
1/2 tsp
Salt
1 1/2 tsp
Agave Nectar
1 cup
vegan 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 & Pepper (to taste)
Parsley (for garnish)
Egg-Free Wide Pasta Noodles or pasta of your choosing