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Ingredients
  • subheading: For the Sauce:
  • 1 cup of beef broth
  • ½ cup of chicken broth additional beef broth may be substituted
  • 1 cup of half-and-half cream
  • 1 teaspoon of hot sauce
  • 1 teaspoon of Worcestershire sauce
  • 1 teaspoon of Dijon mustard mustard powder may be substituted
  • 1 teaspoon of dried parsley
  • ½ teaspoon of dried thyme
  • ½ teaspoon of dried oregano
  • subheading: For the Pasta:
  • 1 tablespoon of olive oil
  • 8 ounces of white button mushrooms cleaned and sliced
  • Salt and freshly ground black pepper to taste
  • ⅔ cup of dry white wine substitute as necessary, see notes
  • 3 tablespoons of unsalted butter
  • 3 medium yellow onions peeled and sliced into ¼-inch strands (approximately 15 ounces)
  • 4 cloves of garlic peeled and minced
  • 3 tablespoons of all-purpose flour
  • ½ cup of Gruyere cheese shredded (Mozzarella may be substituted)
  • ½ cup of freshly grated Parmesan cheese
  • ¾ pound of orecchiette pasta
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