• Drizzle olive oil in a large skillet and heat over medium heat.
  Drizzle Olive Oil
• Dice onion and add to hot pan.
  1 Medium Yellow Onion
• Slice mushrooms, add to pan, and mix well.
  ½ Package Baby Bella Mushrooms (24 oz)
• Add all the spices and seasonings to the pan and mix well. Cook the entire mixture down until the moisture is removed, about 8-10 minutes, stirring occassionally.
  1 tsp Thyme, 1 tsp Paprika, 1 tsp Dried Sage, 1 tbsp Low Sodium Soy Sauce, 1 tbsp Vegan Worcestershire Sauce

While Mushrooms Are Cooking

• Separately cook the noodles according to package directions.
  1 Package Vegan Pappardelle Noodles, 16 oz

Back to Mushroom Mixture

• Slice the remaining mushrooms and add to the mushroom mixture. Cook mixture down about 5 minutes, stirring often.
  ½ Package Baby Bella Mushrooms (24 oz)
• Stir in the coconut milk, lemon juice, vinegar, mustard, salt, and pepper. Bring to a low boil, then turn down to simmer for about 5 minutes.
  1 Can Lite Unsweetened Coconut Milk, 1 tbsp Lemon Juice, 1 tbsp Apple Cider Vinegar, 1 tbsp Stone Ground Mustard, Salt & Pepper
• Separately, in a small bowl, whisk together the cornstarch and water. Stir into the sauce and cook until thickened (about 2-3 minutes).
  2 tbsp Cornstarch, 2 tbsp Water
• Taste and adjust seasonings as desired, may need additional salt and other spices to taste.
• To serve, top the noodles with the mushroom mixture. Season with salt and pepper to taste.