Prep: 1. Slice mushrooms into 1/4 inch slices. 2. Dice carrot, onion, and garlic. Make: 1. Meanwhile, heat one tablespoon olive oil and one tablespoon butter in a heavy sauce pan over high heat. 2. Cook mushrooms, about 3-4 minutes, remove from pan and set aside. 3. Reduce heat to medium; add another tablespoon of olive oil. 4. Add carrots, onions, and thyme, season to taste with salt, pepper and crushed red pepper and cook for 10 minutes, stirring occasionally. 5. Add garlic, cook 1 more minute. 6. Add wine, scraping the bottom of the pan as you stir and gently simmer until reduced by half, about 10-15 minutes. 7. Add in tomato paste, broth and cooked mushrooms. 8. Bring to a boil, reduce heat and simmer 20 minutes, or until mushrooms are very tender. 9. Meanwhile boil water for pasta. (once water boils, cook pasta according to package instructions, drain and return to the pot) 10. Melt 1 tablespoon of butter in the microwave and then whisk in 1 1/2 tablespoons of flour. Gently whisk this into the mushroom mixture to thicken the broth. 11. Continue to simmer until sauce reaches the desired, stew like, consistency. About 12 more minutes. Season to taste with salt and pepper. 13. Serve pasta topped with mushrooms.
Portobello mushrooms can sometimes be expensive, try using only cremini mushrooms if you want to save money. If you're not vegetarian we suggest using beef broth for a more robust flavor.