Mushroom Bourguignon is a NYTimes Cooking site recipe. If you have a NYTimes Cooking subscription you can access it. Sometimes people post a recipe from the site on the internet so if you are interested in it and do not have a subscription you might try googling it.
This recipe has a lot of steps and ingredients. Since we did not want to spend hours making this, we opted for pre-sliced mushrooms and frozen pearl onions. I think fresh pearl onions would definitely improve the dish but they are a pain to peel.
Our version of Mushroom Bourguignon included less fat but it still came out great. The sauce was thick, dark, and tasty. We added a drop or two of red wine vinegar at the end to up the acid content. Having mashed potatoes is always a treat and they went perfectly with the mushrooms in their sauce. As far as the other vegetables are concerned I just cobbled three odds and ends and sautéed them to give color to the plate.
I think this recipe would be great with beef as well. I am thinking of getting some quick cooking tender beef and adding it to our leftovers for LFD (Leftovers For Dinner) on Saturday.