Mushroom Bourguignon

So a few weeks ago I made a really yummy mushroom bourguignon, but never got around to posting it. It was super rich and delicious. I'm more of a veggie/fish person, than a big meat eater, so I loved that you could make this with mushrooms. Things to keep in mind: portobello's are pretty expensive- almost $6 a pound down here (and you need 2 lbs), as is the red wine if you don't keep any in the house (I don't, I'm a white wine person). However, this recipe makes a big portion and I had enough to get multiple meals out of it. I used a cheapy brand of red wine- Red Truck (like $6 a bottle). I thought it was fine, but people who know wine better than I may want a nicer brand. Also, at first the amount of mushrooms will look overwhelming (they were like overflowing out of my pot), but they cook down! I followed the recipe form Smitten Kitchen exactly and it came out really well: Mushroom Bourguignon.

Here served over egg noodles.

I served it with a quick salad: Baby Romaine, Crispy Prosciutto (Bake slices of Prosciutto at 450 for 7 min & then break into pieces), Crumbled Gorgonzola and mix with Annie's Shiitake & Sesame Vinaigrette.

The next day I served it without the noodles and had some French bread to dip in it. I actually preferred it like this over the egg noodles. (But then again, I'm a total sucker for bread).