Ingredients:

12.5 oz chestnut mushrooms

3 tbsp olive oil

3 tbsp quality balsamic vinegar

1 tsp maple syrup

3 garlic cloves, finely diced

a few springs of fresh thyme or ½ tsp dry thyme

½ tsp smoked sweet paprika

freshly ground black pepper, to taste

3-4 tsp soy sauce or soy-free option

4 tbsp vegan butter

4 tbsp flour or gluten-free flour

1 cup milk (if dairy free, find an option with as little sugar as possible, I use Dream Unsweetened Oat)

1lb pasta, boiled until desire texture (GF pasta option)

Instructions:

Place sliced mushrooms in the baking dish and put into the oven for about 10 minutes – until the mushrooms release their natural juices and most of these juices evaporate.
While the mushrooms are baking, put 1 tbsp of olive oil, approximately 3 tbsp balsamic vinegar, 1 tsp maple syrup, a grated garlic clove, fresh or dry thyme, ½ tsp smoked paprika, soy sauce (or salt) and pepper in a small bowl. Mix well and set aside.
Pour balsamic marinade over partially-cooked mushrooms, stir and return the dish into the oven for another 10-15 minutes, giving them a stir halfway through. When done, the mushrooms should be fully cooked and there should be a little bit of thickened marinade still left in the dish.
In a saucepan, melt butter over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Cook the roux until is it starts to brown. Add the mushrooms and marinade. Stir and let simmer for about 10 minutes, stirring occasionally.
Cook pasta.
Add sauce to pasta and serve!