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Thursday, October 8, 2015

Hello Fresh Mushroom Bourguigon

I have been trying recipes off the Hello Fresh websites for several months.  Recently, I found a GroupOn deal for 1/2 off Hello Fresh.  Basically, you get three dinners--all ingredients and recipe delivered to your house once a week.  Today my first box came and I am so excited.   This is my first recipe for the week. 

for 2

8 oz. portobello mushrooms
4 oz. pancetta
6 oz. egg noodles
2 carrots
1/2 onion
2 cloves garlic
1/4 oz. fresh parsley
1/4 oz. fresh thyme
2 T. flour
1 T. tomato paste
2 beef bouillon cubes
1 T. soy sauce
2 T. sherry vinegar
1 T. butter
1 T. olive oil

Quarter the mushrooms, dice the carrots and onions and mince the garlic.  Put 1 T. oil into a large skillet over medium high heat.  Add mushrooms and cook for 6-8 minutes.  Remove from the pan.  Add the carrots, onion, garlic, pancetta, and thyme.  Cook for 6-8 minutes.  Add tomato paste and sherry vinegar.  Stir for several minutes.  Sprinkle in flour and whisk to combine.  Cook 1 more minute.  Add 2 c. water, soy sauce, an bouillon tho the pot and stir to combine.  Bring to a boil, reduce heat and simmer for 10-12 minutes.  The sauce should reduce by half.  Return mushrooms to the pot and stir in 1/2 T. butter. 

In another large pot, add water and a pinch of salt.  Bring to a boil.  Add egg noodles.  Cook 8-10 minutes.  Drain.  Toss with 1/2 T. of the butter. 

Serve the egg noodles topped with mushroom bourguignon.

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