4 T. Unsalted butter, divided
1 yellow onion, chopped
3 garlic cloves, minced
1 T. Fresh thyme
1 1/2 pounds fresh mushrooms (cremini, shiitake, oyster or a combination)
1 teaspoon salt, divided
1/2 teaspoon black pepper
1/2 cup dry white wine
1 T. Tomato paste
1 T. Flour
1 cup low-sodium vegetable broth
1 T. low-sodium tamari or soy sauce
1 T. Dijon mustard
1/2 teaspoon paprika
2 T. Fresh parsley, chopped
Cooked wide egg noodles, mashed potatoes or steamed rice, for serving
Creme fraiche or sour cream for serving
Clean mushrooms and slice into 1/4 inch thick pieces. Set aside
In a large pan, melt 2 T. Butter over medium heat. Add the onion and sauté until golden and softened, about 5 minutes. Add the garlic and thyme and sauté until fragrant. Transfer to a medium bowl.
In the same pan add 2 T. Butter and the mushrooms in an even layer. Cook undisturbed until brown on the bottom, about 5 minutes. Season with salt and pepper. Add the cooked onion mixture into the pan.
Add 1/2 cup white wine and simmer, scraping up any browned bits from the bottom of the pan. Cook until the liquid has almost evaporated. Add tomato paste and and stir until it coats the mushrooms and onions. About 2 more minutes.
Sprinkle 1 T. Flour into the pan and toss to coat. Add vegetable broth, soy sauce, Dijon mustard and paprika. Stir and bring to a boil. Reduce heat to low and simmer until the mixture is reduced slightly, 4-6 minutes.
Add the parsley and stir to combine. Taste and season with more salt and pepper as needed.
Serve over egg noodles, mashed potatoes or steamed rice.
Garnish with 1 T. Crème fraiche or sour cream.