Dairy & Gluten Free Vegan Mushroom Stroganoff

Wash and cut all mushrooms (1/2 pound of each listed: shiitake, cremini, maitake). Sauté mushrooms in a pan with organic avocado oil. Add 1/2 tablespoon organic minced garlic, 1 tablespoon of parsley, 1/2 teaspoon pink Himalayan salt, and ground black peppercorns. Let mushrooms sauté for 2 to 4 minutes or until wilted. Add 1 cup of cashew cream, 1/4 cup vegan parmesan cheese, and 2 heaping tablespoons of dairy-free sour cream to the mushrooms. Continue to stir and mix in the saucepan. Boil and drain 2-3 cups of gluten-free noodles of your choice, then add them to the sauce mix. Garnish with parsley and enjoy.