4 cups uncooked extra-wide egg noodles1 tablespoon cornstarch
1-1/2 pounds sliced fresh mushrooms1-1/4 cups vegetable broth
3 tablespoons butter3 tablespoons tomato paste **
1 cup dry red wine


  • 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
11g protein
4g fiber