Bacon and Mushroom Bourguignon
with Fresh Fusilli Noodles
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
100 g
Double-Smoked Bacon
4 unit
Portobellini Mushrooms
170 g
Fresh Fusilli
(Contains: Wheat)
170 g
Carrot
56 g
Onion, chopped
2 clove
Garlic
3 tbsp
Tomato Paste
1 unit
Beef Broth Concentrate
1 tsp
Soy Sauce
(Contains: Wheat, Soy, Sulphites)
2 tbsp
Sherry Vinegar
(Contains: Sulphites)
7 g
Thyme
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
1 tsp
Sugar*
unit
Oil*
Nutrition Values
Utensils
Cooking Steps
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.
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.
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.
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).
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.
Finish and serve: Toss the noodles into the pan with the sauce. Divide into bowls and sprinkle with the crispy bacon. Enjoy!
