• prep: 15 min
• cook: 1 hr 30 min
• total: 1 hr 45 min

servings:

A rich, full flavored, French stew, perfect for chilly nights.

• 2 tablespoons of olive oil
• 2 16 ounce packages of mushroom caps ( I prefer baby Portobellos) – stems off and sliced thick
• 6 large carrots – peeled and sliced into one inch pieces
• 1 large yellow onion – peeled and diced
• 1 large shallot – peeled and sliced thin
• 2 cloves of garlic – peeled and minced
• 2 cups of vegetable broth
• 1 and 1/2 cups of red wine
• 1 tablespoon of tomato paste
• 2 teaspoons of ground sea salt
• 2 tablespoons of fresh thyme leaves
• 2 teaspoons of dried Italian seasoning
• Black pepper to taste
• 1 tablespoon + 1 teaspoon of all purpose flour (use cornstarch to make it gluten free)
• 1/3 of a cup of water
• 1 package of fettucine

Click Here For Step-By-Step Instructions