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Ingredients
  • 1 ¾ pound assorted mushrooms, such as cremini, portobello, shiitake or porcini, trimmed and cut into chunks
  • 2 ½ tablespoon extra-virgin olive oil, divided
  • ¾ teaspoon fine sea salt, divided
  • 2 carrots, diced
  • 1 large onion, diced
  • 5 cloves garlic, chopped
  • ¼ cup tomato paste
  • 1 ½ cup red wine
  • 1 ½ cup vegetable broth or mushroom broth
  • ¾ teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • 8 ounces egg noodles, cooked according to package directions
Steps
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