You won't miss the meat in this dish. The mushrooms make the sauce filling enough to satisfy even the hungriest at your table. Serve with red wine and a hunk of crusty bread or a simple green salad, and an easy meal is at your fingertips.

Cooking Light
Source: Everyday Slow Cooker

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Recipe Summary

active:
30 mins
total:
6 hrs 30 mins
Servings:
6
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons of the oil in a large skillet over medium-high. Add the onion, celery, and carrots to the skillet; cook, stirring constantly, until the mixture begins to brown, about 5 minutes. Place the onion mixture in a 5- to 6-quart slow cooker.

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  • Heat the remaining 1 tablespoon oil in the skillet over medium-high. Add the mushrooms; cook, stirring constantly, until tender, about 8 minutes.

  • Transfer the mushroom mixture to a food processor, and pulse until coarsely chopped, about 5 times. Add the mushrooms, tomatoes, tomato sauce, rosemary, salt, and pepper to the slow cooker. Stir in the wine and soy sauce. Cover and cook on LOW until the mixture has slightly thickened, about 6 hours.

  • Meanwhile, cook the egg noodles according to the package directions. Serve the mushroom sauce over the hot noodles. Sprinkle each serving with the cheese. Garnish with the parsley, if desired.

Tips

Multicooker Directions: Prepare Step 1, placing the cooked onion mixture in the inner pot of a 6-quart multicooker. Complete Step 2. In Step 3, add the coarsely chopped mushroom mixture, tomatoes, tomato sauce, rosemary, salt, and pepper to the pot. Stir in the wine and soy sauce. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the mixture has slightly thickened, about 6 hours. Complete Step 4.

Nutrition Facts

282 calories; protein 11g 22% DV; carbohydrates 43g 14% DV; exchange other carbs 3; dietary fiber 7g 28% DV; sugars 9g; fat 9g 14% DV; saturated fat 2g 10% DV; sodium 675mg 27% DV.