Meal Kit

Mushroom Bourguignon

with Cheesy Polenta

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

In Your Box (serves 2)

  • Info
    1 oz. Shredded Asiago Cheese
  • 1 Yellow Onion
  • 10 oz. Cremini Mushrooms
  • 1 Tbsp. Tomato Paste
  • 8 oz. Carrot
  • 3 Thyme Sprigs
  • Info
    ¼ oz. Flour
  • 2 tsp. Mirepoix Broth Concentrate
  • Info
    4 fl. oz. Cream Sauce Base
  • ½ cup Polenta

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    539
  • Carbohydrates
    69g
  • Fat
    24g
  • Protein
    16g
  • Sodium
    1205mg

Recipe Steps

Before You Cook

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prepare ingredients

    Peel, trim, and cut carrot into ½" slices on an angle. Cut mushrooms into ¼" slices. Stem thyme. Peel and halve onion. Slice one half of the onion into thin strips, use the rest as you please. [during write, check the amount of onion to add - used to be shallot]

  2. 2

    Cook mushroom

    Place large non-stick pan over medium heat and add 1 tbs. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 5-7 minutes. Remove from pan.

  3. 3

    Cook veg

    "Return large non-stick pan over medium-high heat. Add 2 tsp. olive oil, onion, and carrot. Stir often until lightly browned, 3-5 minutes. Add ¼ cup water and cover. Cook until water is mostly evaporated and vegetables are tender, 2-3 minutes."

  4. 4

    Make polenta

    Once water is boiling pour in polenta in a steady stream. Stir constantly or whisk until incorporated. Season with ¼ tsp salt. Stir in cream sauce base and cheese. Cook stirring constantly 1-2 minutes or until smooth.

  5. 5

    Make sauce

    Return mushrooms to pan and stir in flour. Add tomato past and stir until combined. Add ½ cup water, thyme, and mirepoix base. bring to a boil and cook until sauce is slightly thickened. Season with ¼ tsp salt.

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