Ingredients
4 cups uncooked extra-wide egg noodles1-1/2 pounds sliced fresh mushrooms3 tablespoons butter1 cup dry red wine1 tablespoon cornstarch1-1/4 cups vegetable broth3 tablespoons tomato paste
Preparation
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 until sauce is reduced by half, about 5 minutes.
In a small bowl, combine the cornstarch, broth and tomato paste until smooth. Add to mushroom mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Drain noodles; serve with mushroom sauce.
