Completely Smitten: Mushroom Bourguignon

I don't know how to pronounce the name of this dish. I call it 'mushroom pasta' for simplicity and for convincing GYM that it would be an acceptable non-meat meal, but mushroom pasta does not begin to describe this rich, near-as-meat-as-no-meat-gets stewish sauce.

This is one time that I'm not going to give you the recipe, but rather send you over to Smitten Kitchen so that you can not only see what you should be making on cold winter nights, but drool over nearly everything Deb creates. She's also an excellent photographer, and I hope to emulate her when a lucky organization hires me and provides me the funds for a digital camera. But for now, cell photos will have to sufice.



I followed her recipe exactly, save for the pearl onions--I just can't go that far.