Ingredients
| 1/2 Pound |
linguine |
| 3 Tablespoon |
butter |
| 3 Tablespoon |
olive oil |
| 1 1/2 Cup |
sliced fresh mushrooms |
| 1 |
small red onion, diced |
| 3 Tablespoon |
flour |
| 1 |
13 3/4-ounce can beef broth |
| 3/4 Cup |
milk |
| 3 Tablespoon |
Dijon mustard |
| 2 Cup |
thinly sliced ham |
| 1/2 Cup |
chopped fresh parsley |
| 1/3 Cup |
toasted sliced almonds |
Instructions
Cook linguine according to package directions; drain. In a large skillet, heat butter and oil. Add mushrooms and onions; cook until tender. Stir in flour; add broth, milk and mustard. Cook and stir until bubbly and thickened. Add ham and parsley and linguine. Toss well to coat. Garnish with toasted almonds.
