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Slow-Cooker Mushroom Sauce Over Egg Noodles
6 h 30 m
“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.”
3 tablespoons olive oil
1 large yellow onion, chopped (about 1½ cups)
½ cup chopped celery (from 1 celery stalk)
½ cup chopped carrots (from 2 carrots)
1 pound sliced cremini mushrooms
12 ounces portobello mushrooms, sliced
1 (14.5 ounce) can diced fire-roasted tomatoes, drained
1Heat 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.
2Heat the remaining 1 tablespoon oil in the skillet over medium-high. Add the mushrooms; cook, stirring constantly, until tender, about 8 minutes.
3Transfer 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.
4Meanwhile, 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.
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.