I made this tonight in a large deep nonstick skillet with 2 handles and it turned out delicious! I cooked my frozen sliced and halved mushrooms in olive oil with 1/4 tsp garlic powder, salt, and pepper til dethawed and liquidy, removed them and put them in a bowl, then made the roux. I used some olive oil, instead of butter, and the flour for the roux; I cooked a few min. then added the broth (1 1/2 cubes bouillon + 3 cups water) and a cup of oat milk and brought to a boil and added salt and pepper. I used 3/4 of a box of 12oz brown rice spaghetti snapped in half. It simmered for 3-4 min. medium heat in the roux, broth, and milk. Then I added the mushrooms back in and the frozen peas and heated up 1 min and added salt and pepper before transferring everything to a 9x13 glass dish for baking. For the topping I mixed the panko, 2 Tbsp shredded vegan parmesan, salt, pepper, and some dried parsley and sprinkled on top of everything then sprayed with olive oil spray. It baked at 450F (232c) for 10 min. uncovered. It was so good that it tasted like it was from a high end vegan restaurant!
