INGREDIENTS
8 oz
egg noodles
2 tbsp
extra virgin olive oil
1 large
shallot
4 cups
mixed mushrooms
1 serving
kosher salt
3 tbsp
salted butter
2 cloves
garlic
2 tbsp
fresh thyme leaves
1 tbsp
fresh sage
2 tbsp
flour
1 cup
vegetable broth
1 cup
sauvignon blanc
1 tbsp
worcestershire sauce
1 tsp
balsamic vinegar
1/2 cup
heavy cream
1/4 cup
fresh parsley