1/4 c. butter
4 cloves garlic, crushed
1 onion sliced into thin wedges
[I added a sausage]
1.5 lb. sliced mushrooms... button, shiitake, oyster, etc... mix it up
3 T. flour
2/3 c. broth (veggie or other)
3 T. white wine
salt and pepper
1/3 c. heavy cream
3 T. fresh thyme
2 T. paprika
1.5 lb. cooked tagliatelle, tossed in butter
[If using a sausage, slice or crumble it and cook in a large skillet. If there's a decent amount of tasty fat in the pan, skip butter and add garlic & onion and rejoin directions below; otherwise....]
Melt butter in large skillet and saute the garlic and onion for about 7 minutes, until the onion has started to brown. Add the mushrooms and cook for 2 minutes, then stir in the flour. Cook for 30 seconds, then gradually stir in the broth, then the wine. Bring the sauce to a boil and season with salt & pepper. Stir in cream, thyme, and paprika. Cook 2 minutes more. Serve over tagliatelle.
