Sunday: Mushroom Bourguignon with Pappardelle
I sometimes wonder if I completely fail as a foodie because I can't pronounce French words. At all. You don't even want to hear my attempt to say the name of this dish.
Anyway, it's a good "bridge" meal. Here in Seattle we are well on our way to spring (I was able to use fresh chives and parsley from my own tiny garden!), but it's still quite brisk at night. This mushroom bourguignon isn't as rich and heavy as the beef version, but it's not exactly a dish that screams "springtime!" either. What it is, though, is delicious. Highly, highly recommended.
One note - Deb suggests this as a simple weeknight dinner, which it's not. It took more than an hour and a half, start-to-finish. Part of that may have been the cremini mushrooms I used, since I'm sure they required more prep time than portobellos would have. However, I used frozen pearl onions, so I didn't need to spend the extra time peeling all those wee alliums. Much of the time is hands-off, so it's not really a very intensive dish, but if I had to make it after work I would resort to frozen dumplings. YMMV.
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