Making the mushroom bourguignon

PinkHighlighter

Hey SM -- I'm making the mushroom bourguignon you posted about the other day (can't find the post or would've just tacked this reply on there). 

I couldn't resist...  I hope it turns out well!

hannikan

I've been planning to make that, too. I think I will soon. Let us know how it turns out.

PinkHighlighter

It was fantastic!  I used cremini mushrooms, a cab franc, and beef broth, and we ate it over whole wheat penne.  I wish I had thought to make bread, too.  The sauce was delicious!  I'm looking forward to the leftovers at lunch today!

Oh, and Trader Joe's has frozen pearl onions.  I could never imagine having to peel those guys.

hannikan

Sounds good! I made regular boeuf bourgingnon awhile back in my slow cooker. I didn't use pearl onions because DH hates onions (and mushrooms but he picked those out). I don't think it needs the pearl onions because it has regular onions, too.

sm23

Whoops, just seeing this now... Glad you made it! It's fantastic. I actually just made it on Monday and we had leftover for a couple of days. I usually do it with veggie broth and serve over egg noodles. I think it'd be good over mashed potatoes too 

I was bummed I had to skip the pearl onions this week because my grocery store didn't have any  :-/  They do add a nice texture.