This recipe was inspired by the traditional French dish, with its robust, savory flavors pairing beautifully with a wide assortment of red wines. Still, I usually opt for tradition by serving this bourguignon alongside an expression of Pinot Noir or Burgundy as the perfect match.
Since mushrooms are subbing for beef in this case, I’d suggest you splurge on more luxurious varieties, like a mix of brown crimini, shitake, and portobello, but any fresh mushroom will work. I recommend cutting some of them into larger chunks since smaller pieces will easily get lost in the rich gravy once they shrink.
Time-saving tip: Cruise the frozen food section at your grocery for pre-peeled pearl onions, they are indistinguishable from fresh, and it’ll save you a ton of peeling (and crying) time. For the cooking wine, think of something reasonably priced but good enough to enjoy on its own rather than polluting your bourguignon with bargain basement plonk; you’ll taste the difference!