Ingredients
- 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
Directions
- 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.
Nutrition Facts
1 cup: 330 calories, 11g fat (6g saturated fat), 59mg cholesterol,
427mg sodium, 40g carbohydrate (6g sugars, 4g fiber), 11g protein. 
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