Making pasta from scratch means the possibilities are endless for pasta shapes.
Why not bows?
Served with mushroom bourguignon, so rich and so packed with flavor one would never notice the absence of beef. Unless you hate beef. Then you’ll notice how awesome it is to finally have a bourguignon you absolutely love!
Recipe from Two Spoons, originally from Smitten Kitchen
Serves 2 (Or just halve this – I did and it was plenty for two. Better yet, invite another couple round for a last minute dinner and a glass of merlot!)
As Deb points out, the beauty of this is that you can enjoy bourguignon within 20 minutes. No more of this waiting-around-for-beef-to-braise-for-three-hours to get the wonderful, rich, meaty delight of bourguignon, not to mention the mouthwatering smell soon to pervade your kitchen.
2 Tbs olive oil
2 Tbs butter
half a kilo of sliced mushrooms (any kind will do)
1/4 carrot, finely diced/chopped (I have made with and without carrot – not a must)
1 small yellow onion, finely diced
1 large shallot, finely chopped (or just use 1 large yellow onion rather than small)
salt and black pepper
2 cloves garlic, finely diced
1 c full-bodied red wine
1 c beef or vegetable stock, 1 1/2 c if not using wine
1 Tbs tomato paste
1/2 tsp fresh thyme leaves (1/4 tsp dried)
1/2 Tbs plain flour
Pasta of choice for serving
Sour cream and chopped chives, parsley, or thyme for garnish
Heat half the oil and butter in a large frying pan on medium high heat. Throw in the mushrooms and cook, stirring, until the mushrooms are darkened but do not release liquid (approx 2 mins). Remove from pan and set aside (I always use a plate I will later be serving off, as per Zo’s suggestion for reducing dishes!).
Lower heat to medium and add second Tablespoon of oil. Add carrots, onions, shallots, thyme, salt (keep in mind stock is salty), and some freshly ground black pepper. Cook, stirring every now and then, until the onions are golden. Add garlic and cook another minute or so, until the garlic is translucent.
Add wine or 1/2c of stock to the pan, scraping any stuck bits off the bottom of the pan. Turn heat up to medium high and reduce the mixture by a half (let the liquids evaporate off until only half the original volume is left) Mix in tomato paste, the rest of the stock, and the mushrooms (with any juices that have collected with the mushrooms), and bring to a boil. Reduce heat to medium low and let simmer for about 10 minutes, or until the mushrooms are very tender. If you’re pouring this over pasta, then set your pasta noodles to cook now (before the 10 minutes is up).
Add remaining butter or oil to the pan and sprinkle flour over the top, quickly stirring in. Lower heat to low, and let simmer a further 5 minutes, until it is the desired consistency (your personal preferences come in here). Taste, and season further is necessary with salt and pepper.
To serve, spoon the stew over a bowl of pasta, dollop with sour cream and sprinkle with chives, parsley or thyme.