We tried this Smitten Kitchen recipe, and it was delicious. http://smittenkitchen.com/blog/2009/01/mushroom-bourguignon/. The recipe calls for beef broth, but it easily can be made vegetarian if you use vegetable broth. We used baby portobellos (cremini mushrooms) instead of large portobellos. We served this over egg noodles tossed with some minced parsley. (May 2016)
Note: The recipe recommends using the mushroom caps (and discarding the stems). We did on our second try, and we agree. Because the stems are fibrous and earthy, they distract from the bourguignon flavor. We also like using a 3:1 ratio of cremini to white button mushrooms instead of portobello. (Aug. 2018)
Note 2: For anyone watching sodium, you may want to use unsalted broth (beef or vegetarian) or otherwise reduce the added salt. The sauce reduces during the cooking process, which makes it more concentrated (and thus higher sodium) than you may have intended. For example, we used low-sodium beef broth but still found the final sauce saltier than expected. (Aug. 2018)
Cooking Adventures 