• Drizzle olive oil into a large skillet and heat over medium heat.
  Drizzle Olive Oil
• Dice onion and sauté until softened, about 3 minutes.
  1 Medium Yellow Onion
• While the onion cooks, slice the mushrooms. Add them to the skillet and stir well to combine.
  ½ Package Cremini/Baby Bella Mushrooms (24 oz)
• Add all of the following seasonings and sauces for this step and mix thoroughly.
  1 tsp Thyme, 1 tsp Paprika, 1 tsp Dried Sage, 1 tbsp Low Sodium Soy Sauce, 1 tbsp Vegan Worcestershire Sauce
• Cook the mixture uncovered, allowing the mushrooms to release their moisture. Continue cooking until most of the liquid has cooked off, about 5–8 minutes, stirring occasionally.
• Slice the additional mushrooms while the first batch cooks down. Add them to the skillet once the first batch has reduced.
  ½ Package Baby Bella Mushrooms (24 oz)
• Continue cooking for about 5 more minutes, stirring often, until the mushrooms are tender and browned.
• Add these remaining ingredients to the skillet and stir to combine. Bring the mixture to a high simmer, then reduce heat to a low simmer for about 5 minutes, stirring occasionally.
  1 Can Lite Unsweetened Coconut Milk, 1 tbsp Lemon Juice, 1 tbsp Apple Cider Vinegar, 1 tbsp Stone Ground Mustard, Salt & Pepper
• In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the mixture into the skillet and continue cooking until the sauce thickens slightly.
  2 tbsp Cornstarch, 2 tbsp Water
• Keep the sauce at a gentle simmer, stirring occasionally, while the noodles are prepared.
• Taste and adjust seasoning as needed.

While Mushrooms Are Cooking

• Prepare noodles separately according to package directions. Keep noodles separate until serving so they don’t become mushy.
  1 Package Vegan Pappardelle Noodles, 16 oz
• Spoon the mushroom stroganoff over the cooked noodles and finish with salt and pepper to taste.