This rich, impressive dish gets its inspiration from France’s famous beef Bourguignon and takes a deliciously vegetarian twist (or vegan, if you replace the egg noodles with egg-free pasta).
Special Diets:
Ingredients
Method
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.
Nutritional Info
Serving Size
Calories
420
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.