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Ingredients
  • 1 lb dry fettuccine pasta
  • 1 tbsp vegan butter
  • 1 lb of wild mushrooms or cremini (I used wild hedgehog mushrooms), cleaned and sliced
  • 1 small white onion, finely chopped
  • 4 large garlic cloves, minced
  • ½ cup vegan white wine
  • 1 cup vegetable broth
  • 1 cup hot water
  • 1 tbsp red miso
  • ½ cup canned coconut milk
  • 2 tbsp all-purpose flour
  • 2 tsp fresh thyme leaves (or ½ tsp dry thyme)
  • ½ tsp seasoning salt or table salt
  • ½ tsp lemon pepper
Steps
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