Ingredients

The following ingredients have 4 Servings
  • 1 3/4 pound assorted mushrooms, such as cremini, portobello, shiitake or porcini, trimmed and cut into chunks
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 3/4 teaspoon fine sea salt, divided
  • 2 carrots, diced
  • 1 large onion, diced
  • 5 cloves garlic, chopped
  • 1/4 cup tomato paste
  • 1 1/2 cup red wine
  • 1 1/2 cup vegetable broth or mushroom broth
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon ground black pepper
  • 8 ounces egg noodles, cooked according to package directions

Instruction

  • In a large pot, heat 1 1/2 tablespoons of the oil over medium heat.
  • Add mushrooms and 1/2 teaspoon of the salt and cook, stirring frequently, until mushrooms brown and have released most of their liquid, about 12 minutes.
  • Transfer to a bowl.
  • Add remaining 1 tablespoon oil to the pot and place over medium-high heat.
  • Add carrots, onion and garlic; cook stirring frequently, until onion is golden, 8 to 10 minutes.
  • Add tomato paste and cook, stirring, until the color deepens slightly, about 2 minutes.
  • Stir in wine and simmer until reduced by about half.
  • Return mushrooms to the pot and add broth, thyme, pepper and remaining 1/4 teaspoon salt.
  • Bring to a boil, lower heat and simmer uncovered, stirring occasionally, until sauce is very thick, about 20 minutes.
  • Serve over noodles.