Slow-Cooker Mushroom Sauce Over Egg Noodles
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.
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.