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Heat 2 tablespoons of Fustini's Robust olive oil in a large skillet over moderate heat. Just before the oil starts to smoke, add the mushrooms and pearl onions and saute until all water is gone and mushrooms begin to brown. Remove mushrooms from the pan, add another tablespoon of Fustini's Robust EVOO, carrot, tomatoes and sweet onion. Saute until slightly brown. Add thyme, garlic and tomato paste and cook for 30 seconds.
Deglaze pan with Fustini's 18 year Balsamic Vinegar, add vegetable stock, wine, and bay leaf and add back mushrooms. Stir to combine and bring to a simmer. Simmer for 10 to 15 minutes and adjust seasoning. Turn the heat up to just a boil and slowly add enough cornstarch slurry to slightly thicken the gravy. Serve with warm pasta or polenta and a garnish of parsley and a drizzle of Fustini's Robust olive oil.
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