This was great! But definitely a winter dish, rather than a summer one.
We made our usual fresh pasta, and then used this recipe:
https://smittenkitchen.com/2009/01/mushroom-bourguignon/
But we omitted the pearl onions, since we don't really like them. The result was rich and flavorful, but definitely is heavily influenced by the wine and broth you use, so choose carefully! We used "better than bouillon" beef stock. It was pretty good, though a little salty, and you could definitely taste it in the final sauce. I'd like to figure out a totally vegetarian alternative that I like.
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