Prep the mushrooms: Wipe off any dirt patches with a paper towel or clean kitchen towel. Depending on the variety, slice them or tear them with your hands.

Prep the leeks: Slice off the dark green tops and discard or save for making vegetable broth. Cut each leek in half lengthwise, then slice horizontally, but not too thinly. Submerge chopped leeks in a bowl of cold water to remove dirt, then scoop them out and pat dry.

Heat a large, deep sauté pan or Dutch oven over medium high heat. Add 1 1/2 to 2 tablespoons of olive oil. Once shimmering, add HALF of the leeks and HALF of the mushrooms. Cook for 8 to 10 minutes, stirring occasionally, until nicely browned.

Reduce the heat to medium. Add HALF of the minced garlic, HALF of the thyme, and 1/4 teaspoon kosher salt. Cook for 2-4 minutes, until mushrooms are browned and crispy. Transfer this first batch to a plate or bowl.

Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme, and another 1/4 teaspoon kosher salt, leaving the second batch in the pan.

Make the broth roux: While the mushrooms cook, in a medium bowl, whisk together the vegetable broth, tamari, Worcestershire sauce (if using), and flour until no clumps remain.

Pour the white wine into the pan with the second batch of mushrooms. Use a wooden spoon to deglaze the pan, scraping up any browned bits. Simmer for 3 minutes, or until the smell of alcohol has dissipated and the wine has mostly evaporated.

Pour the vegetable broth roux into the pan and whisk to combine. Bring to a simmer, then stir in the coconut milk, tahini, nutritional yeast, 1/2 teaspoon kosher salt, and paprika.

Bring the sauce to a simmer over medium low heat. Cook for 10 minutes, stirring occasionally, until the sauce is thickened and very creamy.

Meanwhile, cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and keep warm.

Stir the Dijon mustard into the stroganoff sauce. Add the hot cooked pasta and the chopped dill, tossing well to coat.

Divide the pasta among plates or bowls. Top each serving with a generous handful of the reserved first batch of crispy mushrooms and an extra sprinkle of fresh dill. Finish with freshly cracked black pepper.