I have another Mushroom question!?!

You can replace the dairy with either rice milk or tofu.

Here is a recipe I found that you might like

Ingredients

3 TABLESPOONS OLIVE OIL
CUP FINELY CHOPPED ONIONS
I GARLIC CLOVE, CHOPPED
3 TO 4 CUPS (APPROX 10oz) SLICED MUSHROOMS
I TEASPOON SALT
1/2 TEASPOON DRIED THYME
1/2 TEASPOON MINCED FRESH ROSEMARY
I TABLESPOON SOY SAUCE
1/4 TEASPOON BLACK PEPPER
1/2 CUP WHITE WINE
1 CUP PEARL BARLEY (IDEALLY THE NATURAL, BROWN VARIETY)
3 CUPS WATER
CHOPPED FRESH PARSLEY (OPTIONAL)
Steps

1) Warm the olive oil in a saucepan on medium heat. Add the onions and garlic, cover, and cook for about 5 minutes. Stir in the mushrooms and salt, cover, and cook until the mushrooms start to give off liquid, about 5 minutes.

2) Stir in the thyme, rosemary, soy sauce pepper, wine, barley, and water, cover, and bring to a boil. Then lower the heat and simmer uncovered, stirring every 10 minutes or so, for 30 minutes or more (see Note), until the barley is tender and the texture creamy. Add water if needed during the cooking process.

3) Serve sprinkled with parsley and topped with grated cheese, if desired.


Additional Tips
Vegan barley and mushroom casserole, if you havent tried it you should. This recipe keeps well in the fridge for a few days and also freezes well. Make a double batch and eat vegan mushroom barley casserole for leftovers!

The cheap vegitarian

Not 100% about what things a vegan can't eat but I think this would work for you (if I'm wrong, don't be offended, only ignorance on my part) :) Mix some corn starch with veggie broth and pour over shrooms then it should thicken up in the oven (or you could simmer it a bit first to start the thickening). You might top or serve with something to soak up the juice (are there vegan bread crumbs?). It sounds really good! I love mushrooms! Good luck!

make your own from tofu

tofu sour cream
1 box mori nu tofu
2 tsp lemon juice frozen thawed
1/2 tsp onion powder
1/4 tsp garlic powder
1/2 tsp waxy maze not necessary but better thickness if you like it thick
blend till smooth this will work with most recipes calling for sour cream base.

use a silken tofu
they also have Nayo, which is a vegan mayo that could be used