Meal Kit
Mushroom Bourguignon
with cheesy polenta
Prep & Cook Time: 50-60 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Wheat
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Under %{max_calories} caloriesVegetarian
Chef
Sarah Thomsen
Bourguignon means beef, right? (Or bœuf if you want to be a French fancy pants. Sorry, pantalon fantaisie.) We beg to differ. The richness and depth of bourguignon works well with meaty mushrooms, with fresh carrots and onions as well. The whole shebang sits on a bed of cheesy polenta, bringing another level of flavor and texture that's just fantastic. What does bourguignon mean? This meal right here.
In Your Box (serves 2)
- 10 oz. Cremini Mushrooms
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4 fl. oz. Cream Sauce Base
- 8 oz. Carrot
- 1 Onion
- ½ cup Polenta
- 1½ oz. Tomato Paste
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1 oz. Shredded Asiago Cheese
- 2 tsp. Mirepoix Broth Concentrate
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¼ oz. Flour
- 3 Thyme Sprigs
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.
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Nutrition (per serving)
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Calories550
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Carbohydrates64g
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Net Carbs57g
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Fat28g
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Protein14g
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Sodium1220mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Non-Stick Pan
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
Customize It Instructions
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Meatlovers! If adding protein, season with a pinch of salt and pepper and cook with 1 tsp. olive oil in a large non-stick pan over medium-high heat. If using steak strips, separate into a single layer and pat dry. Stir occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes. If using whole chicken breasts, pat dry, and, on a separate cutting board, cut into 1” pieces. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes. If using Impossible burger, break up burger until heated through, 4-6 minutes. If using Italian sausage, remove from casing, if necessary. Break up sausage until no pink remains and sausage reaches minimum internal temperature, 4-6 minutes. Add to dish as desired.
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1 Prepare the Ingredients
Peel, trim, and cut carrot into 1/2" slices on an angle.
Cut mushrooms into 1/4" slices.Stem thyme.Peel and halve onion. Thinly slice one half (the rest is yours to use as you please!) -
2 Cook the Mushrooms
Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil. Add mushrooms to hot pan and stir occasionally until browned, 5-7 minutes.
Transfer mushrooms to a plate. Keep pan over medium-high heat. -
3 Cook the Vegetables
Add 2 tsp. olive oil, onion, and carrot to hot pan. Stir often until lightly browned, 3-5 minutes.
Add ¼ cup water and cover. Cook until water has mostly evaporated and vegetables are tender, 4-6 minutes.While vegetables cook, make polenta. -
4 Make the Polenta
Once water is boiling, add polenta in a steady stream. Whisk or stir constantly until incorporated. Add 1/4 tsp. salt, cream base, and cheese. Whisk or stir constantly until smooth, 1-2 minutes.
Remove from burner. -
5 Make Sauce and Finish Dish
Return mushrooms to pan with vegetables and stir in flour until no dry flour remains. Add 1 Tbsp. tomato paste (remaining is yours to do with as you please!), 3/4 cup water, thyme, 1/4 tsp. salt, and mirepoix base. Bring to a boil and stir constantly until sauce thickens slightly, 30-60 seconds.
Plate dish as pictured on front of card, topping polenta with vegetables and sauce. Bon appétit!
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