1/4 cup butter
1/2 pound mushrooms, sliced
1 teaspoon soy sauce
3/4 cup heavy cream
1 tablespoon dijon mustard
1 tablespoon fresh parsley, chopped
salt and pepper, to taste
1. Melt the butter in a large skillet. Sauté the mushrooms until tender. Stir in the soy sauce, cream and mustard.
2. Bring to a slow boil on medium heat; cook until the sauce has thickened, stirring frequently. Add the paprika and parsley. Season to taste.