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Bacon and Mushroom Bourguignon

Bacon and Mushroom Bourguignon

with Fresh Fusilli Noodles

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Our twist on the classic bourguignon doesn't have to simmer for hours on the stovetop. The secret? Using flavourful smoked bacon instead of stewing beef!

Allergens:Wheat/BléSoy/SojaSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

100 g

Double-Smoked Bacon

4 unit

Portobellini Mushrooms

170 g

Fresh Fusilli

(ContainsWheat/Blé)

170 g

Carrot

56 g

Onion, chopped

2 clove

Garlic

3 tbsp

Tomato Paste

1 unit

Beef Broth Concentrate

1 tsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

2 tbsp

Sherry Vinegar

(ContainsSulphites/Sulfite)

7 g

Thyme

Not included in your delivery

1 tbsp

Butter*

(ContainsMilk/Lait)

1 tsp

Sugar*

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3460 kJ
Calories827 kcal
Fat49 g
Saturated Fat0 g
Carbohydrate90 g
Sugar0 g
Dietary Fiber7 g
Protein20 g
Cholesterol0 mg
Sodium1399 mg
Utensils
Utensilsarrow down iconarrow down icon
Non-Stick Pan
Pot
Instructionsarrow up iconarrow up icon
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1

Prep: Wash and dry all produce. Mince or grate the garlic. Strip 2 tbsp thyme leaves (double for 4 people) off the stems. Chop the mushrooms into 1-inch cubes. Chop the bacon into 1/2-inch cubes.

2

Crisp the bacon: Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then bacon. Cook, stirring occasionally, until crispy, 5-6 min. Transfer the bacon to a paper towel-lined plate.

3

Make the sauce: Reduce the heat to medium. Discard all but 1 tbsp fat from the pan. Add the onion, carrot, mushrooms, thyme and garlic to the same pan. Cook, stirring occasionally, until mushrooms are golden-brown, 6-8 min.

4

Cook the noodles: Meanwhile, bring a medium pot of salted water to a boil. Add the noodles to the boiling water and cook until al dente, 2-3 min. When noodles are done, drain, reserving 1 cup noodle water (double for 4 people).

5

Finish the sauce: Stir in tomato paste, beef broth concentrate, soy sauce, vinegar, sugar and reserved noodle water to the mushroom mixture. Bring to a simmer, then remove from heat. Stir in the butter.

6

Finish and serve: Toss the noodles into the pan with the sauce. Divide into bowls and sprinkle with the crispy bacon. Enjoy!