Being a life-long vegetarian, I haven’t had beef bourguignon before. So I can’t really compare this vegetarian version to the real thing. But as it’s own thing, it’s pretty good.
Unfortunately I have not mastered the art of cooking pearl onions. They came out too raw, and too crunchy. I might have put all of mine on J’s plate, who appears to have no problem with crunchy onions. If one removes the pearl onions, is the dish still bourguignon-y?
Although I love mushrooms, and I love pasta, and although this recipe was totally fine, I don’t think I’ll be making this one again.
