• Step 1

  Add mushrooms and 2 Tbsp olive oil to saucepan on MED; cook, stirring, about 15 min, until mushrooms are well-browned. Transfer to bowl; set aside.

• Step 2

  Add remaining olive oil and onions to pan; cook, stirring, about 10 min, until onions start to brown. Add garlic; cook 2 min.

• Step 3

  Stir in tomato paste; reduce heat to LOW. Cook, stirring occasionally, about 30 min, until dark brown/black glaze forms on bottom of pan. Continue cooking 20-30 min, stirring often and scraping dark pan glaze back up into mixture. (Watch to ensure it doesn't burn.)

• Step 4

  Add stock, mushrooms, salt and pepper; increase heat to MED. Bring to simmer; cook, stirring occasionally, 20 min.

Can be made a day ahead; cover and refrigerate. Warm before serving.

Note: When servings & ingredients are modified, nutrition & directions may vary.