Whisk the broth, Dijon, tomato paste, salt, and pepper in a small bowl until smooth; set aside.

Heat the olive oil in a large sauté pan over medium-high heat. Add the onion and cook until slightly softened, about 5 minutes. Add the garlic and sauté 2 minutes more. Add the mushrooms and sauté until golden brown, 5 minutes.

Raise the heat to high and add the wine. Cook, stirring and scraping the browned bits from the bottom of the pan with a wooden spoon, until the wine evaporates, about 5 minutes.

Add the broth mixture, reduce the heat to a simmer, and cook until slightly thickened, 2 to 3 minutes. Add the thyme and parsley and stir to combine.

Serve warm and enjoy!