- 4 cups uncooked extra-wide egg noodles
- 1-1/2 pounds sliced fresh mushrooms
- 3 tablespoons butter
- 1 cup dry red wine
- 1 tablespoon cornstarch
- 1-1/4 cups vegetable broth
- 3 tablespoons tomato paste
- Cook noodles according to package directions. Meanwhile, in a large skillet, saute the mushrooms in butter until tender. Add wine. Bring to a boil; cook for 5 minutes or until sauce is reduced by half.
- In a small bowl, combine the cornstarch, broth and tomato paste until smooth. Add to mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain noodles; serve with mushroom sauce. Yield: 4 servings.
Originally published as Mushroom Hunter's Sauce in Weeknight Cooking Made Easy Annual 2005, p192
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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