Garlic Mushroom Pasta

In a large pot, bring salted water to a boil and cook the pasta al dente according to package directions

Heat olive oil and 1 tablespoon of butter in a skillet over medium-high heat

Add the chopped onions and sliced mushrooms, sautéing and stirring occasionally until mushroom water evaporates and the vegetables are deeply browned and caramelized

Stir the remaining butter into the skillet, then add minced garlic and Dijon mustard

Cook for about 1 minute until fragrant

Pour in the chicken broth, lemon juice, and lemon zest

Let the mixture bubble and reduce

Remove the skillet from heat

Stir in the grated parmesan cheese and chopped parsley

Add a couple tablespoons of hot pasta water, then toss the cooked pasta with the sauce

Season with salt and pepper to taste, and serve immediately