Heat oil in a large pan over medium heat, add onions and cook for 4 minutes. Add garlic and cook for another minute or until fragrant. Add mushrooms and continue to cook for 3 minutes
Pour in white wine, veggie broth, tamari, onion powder, garlic powder, paprika, salt and pepper, and nutritional yeast. Stir to combine and bring to a boil. Reduce heat to low
Whisk cornstarch into the milk until fully dissolved. Pour mixture over mushrooms and cook for an additional 5 minutes, making sure to stir when needed while sauce thickness. Add more spices if desired.
Serve over rice or quinoa and garnish with fresh parsley
Enjoy your delicious vegan mushroom stroganoff with Reishi!