Harlow's Vegan and Gluten-Free Wild Mushroom Stroganoff

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2 tablespoons grapeseed oil

2 yellow onions, cut into small dice 

2 teaspoons salt 

3 cloves garlic, peeled and chopped 

1 tablespoon dried thyme 

1 teaspoon ground black pepper 

1/2 teaspoon chile flakes 

1/2 cup white wine 

2 tablespoons balsamic vinegar 

Zest and juice of 1 lemon 

2 cups dried wild mushrooms, soaked 30 minutes in 1 quart hot water 

One 12-ounce package gluten-free spaghetti, preferable made from yellow lentils, cooked and set aside 

1 cup vegan sour cream 

2 tablespoons fresh parsley, leaves removed and chopped 

2 tablespoons vegan Worcestershire sauce