Bison & Black Oyster Mushroom Ragu
with Fresh Pappardelle
Cooking time
20 minutes
Servings
2/4
Calories
1050 /serving
Is there a rule that says the wider the noodle the better the dish? There oughtta be! Pappardelle picks up flavoursome morsels of lean, clean bison and premium mushrooms—plus, it’s a blast to twirl! Dish it out with a high-contrast tomato salad in our thick, tangy balsamic vinaigrette.
We will send you:
- 250g Canadian-raised lean ground bison
- 140g Cherry tomatoes
- 90g Baby greens (lettuce mix, baby spinach, kale or arugula)
- 2 Garlic cloves
- 115g Black oyster mushrooms
- 225g Fresh pappardelle
- 30ml Vegetable demi-glace
- 45ml Rich, Snappy Whipped Balsamic vinaigrette
- 45ml Heavy cream
- 25g Grana Padano (contains rennet)
- 9g Mezzogiorno spices (salt, yeast extract, garlic, basil, tapioca starch, dehydrated carrots, onion, sugar, canola oil, oregano, Cayenne sauce, chives, fennel seeds, chili)
Contains: Eggs • Milk • Mustard • Sulphites • Wheat
You will need:
Large high-sided pan
Medium pot
Oil
Salt & pepper (S&P)
Strainer
1 or 2 tbsp Butter
Total Fat
63 g
Saturated Fat
23 g
Sodium
1140 mg
Total Carb
77 g
Sugars
8 g
Protein
48 g
Fibre
7 g
Preparation
Sauté the mushrooms
- Bring a medium pot of salted water to a boil.
- Tear the mushrooms into 1-inch pieces.
- Mince the garlic.
- In a large, high-sided pan, heat a generous drizzle of oil on medium-high.
- Add ⅓ of the garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the mushrooms and sauté, 3 to 4 min., until nicely browned; season with S&P.
- Transfer to a plate and reserve the pan.
Make the bison ragu
- In the same pan, heat a drizzle of oil on medium-high.
- Add ½ the remaining garlic and sauté, 30 sec. to 1 min., until fragrant.
- Add the bison*; season with the spices and S&P. Cook, breaking up the meat, 4 to 6 min., until cooked through.
- Add the demi-glace, cream and ¼ cup water (double for 4 portions).
- Cook, stirring often, 3 to 4 min., until slightly reduced.
Boil the pasta
- Meanwhile, add the pasta to the pot of boiling water, separating the strands as you add them; stir gently.
- Boil, stirring occasionally, 2 to 3 min., until al dente.
- Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Combine the pasta
- To the pan, add the pasta, mushrooms, ½ the cheese, 1 tbsp butter (double for 4 portions) and ½ the reserved cooking water.
- Cook, stirring often, 1 to 3 min., until combined; season with S&P.
- If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad
- Meanwhile, halve the tomatoes.
- In a large bowl, combine the tomatoes, vinaigrette, remaining garlic, ½ the remaining cheese and S&P.
- Add the baby greens; toss gently.
Plate your dish
- Divide the pasta between your bowls.
- Garnish with the remaining cheese.
- Serve the salad on the side. Bon appétit!
