1 pound sliced steak mushrooms or large baby bella mushrooms
2 garlic cloves, crushed
1 teaspoon pareve beef broth powder, dissolved in ⅓ cup water
⅓ cup semisweet or dry white wine
1½ teaspoon low sodium soy sauce
1 teaspoon cornstarch
2 teaspoons Dijon mustard
1 teaspoon sea salt
¼-½ teaspoon black pepper
½ cup heavy cream
1 tablespoon dried parsley flakes
Instructions
Prepare pasta according to package instructions. Drain; rinse and set aside.
Melt butter in a large skillet over medium-high heat. Add sliced mushrooms and garlic. Stir until well coated. Sauté for 10-15 minutes until all mushrooms are slightly browned. Transfer to a bowl.
Combine pareve beef broth, wine, soy sauce, cornstarch, mustard, salt, and pepper in a small bowl. Add mixture to the skillet; bring to a boil. Stir until mixture begins to thicken, about 1 minute. Add cooked pasta and mushrooms; stir to coat.
Add heavy cream and parsley flakes. Stir until well combined. Remove from heat and serve.
Recipe by Between Carpools at https://betweencarpools.com/your-favorite-cookbook-authors-what-are-rivky-kleimans-family-favorites/