Creamy Asparagus, Oyster Mushroom, and Thyme Fettucine

Name: Creamy Asparagus, Oyster Mushroom, and Thyme Fettucine
Ingredients: 8-10 asparagus shoots (about one bunch), ends trimmed and sliced into 1/2 inch pieces; 2 king oyster mushrooms, thinly sliced (if unavailable, 4 oyster mushrooms or 6 button/cup mushrooms can be used); 1 large brown onion, finely diced; 5 cloves garlic, minced; 1 pack of enoki mushrooms, if you would like to add the decorative ‘fan’; 1/4 cup buckwheat flour (or whatever your preference, buckwheat combined with mushrooms enhances the earthy taste of the dish); 2 tbsps nutritional yeast; 1 tbsp cornstarch; 1 tsp mustard powder; 1 cup water; 1 tbsp lemon juice, freshly squeezed; 1/4 cup chopped fresh thyme, loosely packed, and a sprig or two for presentation; olive oil, for frying; salt & pepper, to taste; 250g pack gluten-free fettucine (or plain, or wholegrain)

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This dish is gluten-free for my allergy weirdnesses but can be altered by swapping the flour in the sauce to plain flour, and the pasta for plain or wholegrain fettuccine. Tamara's food journal:...

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Ingredients

8-10 asparagus shoots (about one bunch), ends trimmed and sliced into 1/2 inch pieces
2 king oyster mushrooms, thinly sliced (if unavailable, 4 oyster mushrooms or 6 button/cup mushrooms can be used)
1 large brown onion, finely diced
5 cloves garlic, minced
1 pack of enoki mushrooms, if you would like to add the decorative ‘fan’
1/4 cup buckwheat flour (or whatever your preference, buckwheat combined with mushrooms enhances the earthy taste of the dish)
2 tbsps nutritional yeast
1 tbsp cornstarch
1 tsp mustard powder
1 cup water
1 tbsp lemon juice, freshly squeezed
1/4 cup chopped fresh thyme, loosely packed, and a sprig or two for presentation
olive oil, for frying
salt & pepper, to taste
250g pack gluten-free fettucine (or plain, or wholegrain)