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.
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.
No comments:
Post a Comment