INGREDIENTS
2 tbsp
olive oil
2 tbsp
butter
2 lb
portobello mushrooms
1/2
carrot
1 small
yellow onion
2 cloves
garlic
1 cup
full bodied red wine
2 cups
vegetable broth
2 tbsp
tomato paste
1/2 tsp
fresh thyme leaves
1 1/2 tbsp
flour
1 cup
pearl onions
1 serving
egg noodles