INGREDIENTS
2
Carrots
3
large cloves Garlic
3 tsp
Italian herbs, dried
1
Onion, large
1
sprig Rosemary, fresh
1
Teaspon dried marjoram
4 tbsp
Tomato paste
1 cup
Vegetable broth
1
Black pepper
1 tbsp
Corn starch
1
Salt
1 cup
Red wine
5 cups
Button mushrooms, cut into halves or quarters depending on their size