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Heat the oil in a large pot over medium-high heat.
Add the cremini mushrooms and shallots, and cook until the mushrooms release their liquid and begin to brown.
Add the rehydrated dried mushrooms, thyme, black pepper, salt, and vegetable broth.
Bring to a boil and stir in the pasta.
Reduce the heat and simmer until the pasta is cooked through and the sauce has thickened.
If needed, mix the cornstarch with a small amount of water to create a slurry, then stir it into the sauce to thicken it further.
Stir in the Maggi Seasoning Sauce, yellow mustard, and vegan sour cream.
Serve the stroganoff garnished with chopped fresh chives, freshly ground black pepper, and nutritional yeast, if desired.