Created by ellie on July 2, 2017
Step 1: In a bowl whisk together the broth, mustard, tomato paste, salt and pepper until smooth and set aside.
Step 2: In a skillet over medium high heat heat the olive oil add the onions and cook for 5 minutes or until softened. Add the garlic and saute for another 2 minutes. Add the mushrooms and saute for another 5 minutes or until golden brown.
Step 3: Raise the heat to high and add the wine and cook, stirring and scraping the browned bits from the bottom of the pan with a wooden spoon until the wine evaporates (5 minutes). Stir in the broth mixture and educe the heat to a simmer and cook until slightly thickened (2-3mnutes). Stir in thyme and parsley.
Step 4:
Step 5: ***Suggestions for serving: over steak or just as a side.