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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
100 g
Bacon doublement fumé
4 pièce(s)
Champignons portobellini
170 g
Fusillis frais
(Contient: Blé)
170 g
Carotte
56 g
Oignon, haché
2 gousse(s)
Ail
3 cs
Pâte de tomates
1 pièce(s)
Concentré de bouillon de bœuf
1 cc
Sauce soja
(Contient: Blé, Soya, Sulfites)
2 cs
Vinaigre de xérès
(Contient: Sulfites)
7 g
Thym
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient: Lait)
1 cc
Sucre*
pièce(s)
Huile*
Ustensiles
Instructions
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!
