Mushroom Bourguignon with Chickpeas

in a Rich Gravy over Farfalle

25 min

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What We'll Send

Onion Diced 3/4"
Rosemary Fresh
Red Cooking Wine
Organic Mushroom Stock Cube
Red Pepper Flakes
Tomato Paste
Bragg's Liquid Soy Aminos
Carrot Diced 3/8"
Portobello Mushroom
Unbleached Flour
White Mushrooms
Herb Blend
Thyme Dried, Ground Fennel Seed, Porcini Mushroom Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, gluten, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 971
Fat 28g
Protein 33g
Carbohydrates 153g

What You'll Need

Cooking Directions


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.


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.


Prepare Ingredients

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


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.



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

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