Mushroom Bourguignon

It looks like Monday is going to be recipe day! Today I am making a recipe from my new favorite cookbook/old favorite blog. I got this cookbook last month and have already enjoyed many recipes out of it! Its the Smitten Kitchen blog's cookbook. It is awesome and delicious.

The recipe for today first appeared on her blog in 2009, and was made by my friend Tracy in PEI around the same time. I rediscovered it last month in the cookbook and am already making it for the second time this season (rare for me!). The recipe is for mushroom bourguignon, the vegetarian version of beef bourguignon. Very good and perfect for the winter months.
Here is the link to the recipe on the Smitten Kitchen blog and here are my side notes...
Mushrooms: I have yet to use portabello mushrooms as the recipe calls for, I've used a combination of cremini and white button mushrooms. And I just quarter them because I like chunky mushrooms.
Red Wine: If you have it use, it makes it extra rich and yummy, but if you don't usually have red wine kicking around just use extra stock/broth.
Pearl Onions: I haven't found these yet, but honestly I haven't looked that hard. I am just as happy to add a bit of extra white onion in. But if you want the real deal, I think there may be pearl onions in the frozen section of grocery stores.
Noodles: I love egg noodles with this, I usually cook them in boiling water and then saute them with a lot of butter when the mushrooms are ready. If you have some parsley or dill in the fridge, chop a bit up and sprinkle it in with the noodles too.
Gluten-Free (known as G-Free in our house): Substitute the flour in the bourguignon for rice flour and serve on rice noodles (but don't forget to saute them in butter!).
Just a 'few' changes!
Enjoy!