INGREDIENTS
12 oz
portobello mushrooms, thinly sliced
2
garlic cloves, minced
1
small onion, finely minced
1 tbsp
butter
1 tbsp
flour
1 cup
vegetable or chicken broth
1 tsp
Dijon mustard
3/4 tsp
smoked paprika
4 tbsp
Creme Fraiche (or equal parts of sour cream and heavy cream)
1/2 tsp
salt
1/4 tsp
pepper
8 oz
uncooked pasta (spaghetti or any other type)
parsley, chopped