*Note: Feel free to check out the recipe video + step-by-step pictures at the top of the post!
Heat the oil in a pan and sauté the mushrooms for 3-4 minutes until they turn slightly golden brown. Then add onions and garlic and sauté for another 3 minutes.
Sprinkle with flour and thyme and sauté briefly. Deglaze the pan with soy sauce and white wine and simmer for 1-2 minutes.
Add vegetable broth, soy cooking cream, and mustard and season with nutritional yeast flakes, salt and pepper. Cover the pan with a lid and let the sauce simmer for 10 minutes on low heat (if the sauce gets too thick, just add some more water or cooking cream).
Finally, stir in the parsley, taste again and adjust seasonings if necessary.