Mushroom Bourguignon with Crispy Pancetta and Buttered Egg Noodles

Name: Mushroom Bourguignon with Crispy Pancetta and Buttered Egg Noodles
Total time: 45 min
Yield: 2
Cuisine: 0
Ingredients: 8 ounce Mushrooms; 1 unit Carrots; 1 unit Yellow Onion; ¼ ounce Thyme; 2 clove Garlic; 2 unit Veggie Stock Concentrate; 1 tablespoon Soy Sauce; 2 tablespoon Sherry Vinegar; ¼ ounce Parsley; 4 ounce Pancetta; 2 tablespoon Flour; 6 ounce Egg Noodles; 1 tablespoon Tomato Paste; 1 tablespoon Butter; 1.5 tablespoon Olive Oil

Recipe Development TeamPublished on September 17, 2015

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Julia Child’s famous Beef Bourguignon doesn’t have to simmer for hours on the stove. The secret? Hearty mushrooms, soy sauce, and meaty pancetta! These umami-packed ingredients offer so much depth of flavor that you’ll never miss the beef.

Allergens:

Soy

•Wheat

•Eggs

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time45 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

8 ounce

Mushrooms

1 unit

Carrots

1 unit

Yellow Onion

¼ ounce

Thyme

2 clove

Garlic

2 unit

Veggie Stock Concentrate

1 tablespoon

Soy Sauce

(Contains: Soy, Wheat)

2 tablespoon

Sherry Vinegar

¼ ounce

Parsley

4 ounce

Pancetta

2 tablespoon

Flour

(Contains: Wheat)

6 ounce

Egg Noodles

(Contains: Wheat, Eggs)

1 tablespoon

Tomato Paste

Not included in your delivery

1 tablespoon

Butter

(Contains: Milk)

1.5 tablespoon

Olive Oil

Nutrition Values

/ per serving

Calories766 kcal

Energy (kJ)3204.9 kJ

Fat34 g

Carbohydrate90 g

Dietary Fiber10 g

Protein29 g

Sodium1657 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Instructions

Bring a large pot of water and a large pinch of salt to a boil over medium-low heat. Cut the mushrooms into quarters. Peel and finely dice the carrot. Halve, peel, and finely dice the onion. Mince or grate the garlic. Strip the thyme leaves off the stems and roughly chop the leaves. Chop the parsley.

Heat ½ tablespoon olive oil in another large pot over medium-high heat. Add the mushrooms to the pot and cook, tossing, 6-8 minutes, until golden brown. Season with salt and pepper and set aside.

Add the carrot, onion, pancetta, thyme, and garlic to the same pan over medium heat. Cook, stirring, 6-8 minutes, until pancetta crisps. Add 1 tablespoon tomato paste and the sherry vinegar to the pot and cook, stirring, for 1-2 minutes, until liquid evaporates. Sprinkle the flour into the pot and stir to combine. Cook, stirring, another 1 minute.

Add 2 cups water, the soy sauce, and the stock concentrates to the pot and stir to combine. Bring to a boil, then reduce to a simmer for 10-12 minutes, until sauce is thickened and reduced by half.

Meanwhile, add the pasta to the boiling water and cook 8-10 minutes, until al dente. Drain and toss with ½ tablespoon butter and half the parsley.

Finish the mushroom bourguignon: return the mushrooms to the pot and stir in another ½ tablespoon butter. Taste and season with salt and pepper, if necessary.

Plate the buttered egg noodles and top with the mushroom bourguignon. Sprinkle with remaining parsley and enjoy!