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Mushroom Bourguignon with Chickpeas

in a Rich Gravy over Farfalle

25 min

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What We'll Send

Chickpea
Onion Diced 3/4"
Rosemary Fresh
Red Cooking Wine
Organic Mushroom Stock Cube
Red Pepper Flakes
Tomato Paste
Farfalle
Bragg's Liquid Soy Aminos
Garlic
Carrot Diced 3/8"
Portobello Mushroom
Unbleached Flour
White Mushrooms
Herb Blend
Thyme Dried, Ground Fennel Seed, Porcini Mushroom Powder
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Nutrition
Calories 971
Fat 28g
Protein 33g
Carbohydrates 153g

What You'll Need

Cooking Directions

1

Cook Pasta

Bring 3 litres (6 litres for 4 servings) of salted water to a boil. Add farfalle and cook for 10-12 minutes, or until al dente. Drain well, put back into saucepan and dress with 1 tbsp. (2 tbsp. for 4 servings) olive oil if desired.

2

Begin Bourguignon

Heat a large, wide bottomed pot over medium-high. Wash portobello mushrooms and white mushrooms. Using a spoon, scrape the gills from the underside of the portobellos and remove the stem. Slice into 1/2 inch strips and then cut those into thirds. Halve the white mushrooms and cut into bite-sized wedges. Add 2 tbsp. (1/4 cup for 4 servings) oil to hot saucepan and fry the mushrooms in batches, ensuring that you don't overcrowd the pot. Saute each batch for 3-5 minutes, or until golden. Add olive oil as needed. Reserve cooked mushrooms on plate.

3

Prepare Ingredients

Meanwhile, drain and rinse chickpeas using a fine mesh sieve. Wash, pick and chop rosemary leaves.

4

Finish Bourguignon 

Add 1 tbsp. (2 tbsp. for 4 servings) oil to the same saucepan. Add onions and carrots and saute for 2-3 minutes. Add cooked mushrooms, chickpeas, herb blend, tomato paste, rosemary, Bragg's seasoning, garlic, and crumble in mushroom stock cube. Stir well. Add flour and stir for 1 minute. Add red cooking wine and 2 cups (4 cups for 4 servings) water. Stir with a wooden spoon and scrape up any brown bits that are stuck to the bottom of the saucepan. Once boiling, reduce heat to a gentle simmer and cook until carrots are tender. Season to taste with salt and red pepper flakes.

5

Serve 

Divide farfalle into large bowls and spoon mushroom bourguignon over top. Enjoy!

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