Mushroom Bourguignon

Ingredients

• 8 oz Cremini Mushrooms
• 1 Yellow Onion
• 4 Parsley Sprigs
• 2 Garlic Cloves
• 3 oz Pearl Onions, Frozen
• 3 ½ fl. oz. Red Cooking Wine
• 2 Tbsp. Tomato Paste
• ½ tsp. Dried Thyme
• 8 oz Farfalle Pasta
• 1 Mini Baguette
• 2 oz Sour Cream
• Olive Oil
• Salt Pepper
• Finely dice mushrooms. Halve and peel onion. Cut
• halves into ¼” dice. Stem and mince parsley. Mince
• garlic and divide into two piles.

Instructions

1. 1

   Cook Within: Reserving pasta cooking water is a time-honored chef trick. This salty, starchy liquid is perfect for adding flavor and controlling thickness of sauces. The most famous bourguignon is definitely the boeuf (beef) version, and the most famous of those is probably Julia Child’s recipe from Mastering the Art of French

2. 2

   Cooking, Vol. 1. But Julia wasn’t: the first or only promoter of this delicious stew. The recipe was first published by French (duh) chef Auguste Escoffier in 1903, and his recipe was the standard-bearer for

3. 3

   Prepare the Ingredients: Finely dice mushrooms. Halve and peel onion. Cut halves into ¼” dice. Stem and mince parsley. Mince garlic and divide into two piles.

4. 4

   Prepare the Garlic Baguette: garlic, 1 Tbsp. olive oil, and half the parsley (reserving remaining for garnish). Halve baguette diagonally. Arrange baguette halves on prepared side. Bake until crisp and warm, 5-8 minutes. Remove from oven and set aside.

5. 5

   Make the Sauce: Place a medium non-stick over medium heat and add 1 Tbsp. olive oil. Add half the garlic (reserve remaining for bread), ½ cup onion, and pearl onions to hot pan and cook until aromatic and translucent, 2 minutes. Add mushrooms and cook until browned, 2 minutes. Add red wine, tomato paste and half the dried thyme (reserve remaining for sour cream). Simmer until slightly thickened, 8-9 minutes. While sauce simmers, cook pasta.

6. 6

   Make the Thyme Cream: remaining dried thyme, and season with a pinch of salt and pepper.

7. 7

   Cook the Pasta: Add pasta to boiling water and cook until al dente, 8-10 minutes. Drain in colander, return to pot, and toss with 1 tsp. olive oil. Set aside.

8. 8

   Plate the Dish: Scoop a serving of pasta into a shallow bowl. Top noodles with a generous ladle of sauce. Garnish with a scoop of thyme cream, remaining parsley, and a pinch of pepper. Place a garlic baguette piece next to pasta. Enjoy! recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts twice. Half is added to sauce and remaining tops garlic used twice. Half is added to sauce and remaining to thyme twice. Half is added to garlic baguette and remaining the recipe before you start–we promise it will be time • Bring a medium pot of lightly salted water to a boil • Place a colander in the sink