INGREDIENTS
1 lb
pasta
1 1/2 lbs
portobello mushrooms
8 ozs
button mushrooms
3
garlic cloves
1 tbsp
olive oil
2 tbsps
balsamic vinegar
1 serving
salt and pepper
1/4 tsp
red chili flakes
1/4 tsp
ground thyme
1/2 cup
vegetable broth
1 cup
heavy whipping cream
1/4 cup
white wine
1 tbsp
coarse grain mustard
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