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Mushroom Bourguignon (Booze free)

This vegan Mushroom Bourguignon will have you surprised it's Booze Free and Dairy Free. LOVED my mushroom variety here!

November is in full swing and it is actually starting to feel like it.

I am as prepared as I will ever be for winter this year as I have purchased my very own snowsuit from Luxton. If there is one thing I dislike about winter (there are many) it’s being cold and with this new purchase I will be snug as a bug. WELL, that is the hope. I will keep you posted. The other thing I can do to prepare for the longest season ever is create more cozy meals. This to me is a no brainer. Bring on all the stews, soups and ragus. Spicy foods too, I want it all.

I have been sober for nearly 11 years. A fact that continues to blow my mind. There are many recipes out there that call for white wine or red wine and it irks me that I have yet to address this on my own blog! People that don’t drink (for whatever reason) deserve depth of flavour too and thankfully you don’t need wine to achieve that! There are many brands of non-alcoholic wines out there that you could definitely use one of those in place of the real deal BUT some of us that don’t drink can’t even have the zero proof stuff in our house. I was one of those people for a very long time. If it looked like wine, it was just too triggering for me. I just recently started to enjoy sparkling tea and kombucha. Companies have upped the anti in zero proof libations and I am 100% here for it. My favourite sparkling is by Fortnum and Mason. It is beyond delicious and makes any special occasion festive. 

To the recipe.. I am obsessed with mushrooms. I have mentioned this a number of times here.

I don’t discriminate when it comes to fungi. I will take them in every shape and form and love to include them in my coffee, desserts and of course in savoury dishes as well. I love to buy as many different varieties as possible and this here dish has 3 of my favourites. You could easily swap them out for a variety that you adore so don’t be shy. Choose the fungi that’s right for you!

So how does one add the essence of vino without actually adding vino? Well my friends, vinegar and water is the answer. Did I lose you? Stay with me. Let’s think about what we are actually doing when it comes to cooking with wine? The whole point is to add acidity to the dish. In particular, when we are cooking with meat and seafood. The acid in the wine helps tenderize the animal proteins but it also adds flavour to the dish. Alcohol does evaporate during the cooking process but for a recovering alcoholic, that is risky business. SO, here we are back to vinegar and water. Vinegar on its own is far too astringent but when you mellow it out with broth, water or any other liquid it mellows. We use a good quality red wine, white wine or champagne vinegar (There is no alcohol in these and they don’t come in the shape of a wine bottle). The result is fabulous.

Mushroom Bourguignon is the perfect meal on a cold winter night.

It’s comfort food in every sense of the way. I asked the mister what he wanted it served over and he responded very quickly, MASHED POTATOES. To which I quickly replied, OK! The next time I make this dish I am going to. serve it over pasta. I recently found gorgeous gluten-free pasta that this would be glorious on but polenta would be wonderful also.

Remember to choose whatever mushrooms appeal to you and to always have fun while cooking.

Mushroom Bourguignon (Booze free)

Teri-Ann Carty
This vegan Mushroom Bourguignon will have you surprised it's Booze Free and Dairy Free. LOVED my mushroom variety here!
Prep Time 15 minutes
Cook Time 40 minutes
Course Dinner, Lunch, Main Course
Servings 4


  • dutch oven or large pot


  • 2 pounds mixed mushrooms I used cr(emini, yellow, chanterelles, and shiitake)
  • 10 pearl onions (bigger ones cut in half)
  • 2 tbsp vegan butter
  • 3 tbsp olive oil
  • 1 leek white and pale green parts only
  • 1 large carrot diced
  • 2 large cloves garlic minced
  • 1 tbsp tomato paste
  • tbsp gluten-free flour
  • cups veggie stock
  • 2 tbsp tamari
  • ¼ cup red wine vinegar
  • 1 tbsp dijon
  • 2 big sprigs thyme
  • 1 bay leaf
  • sea salt and cracked pepper


  • Wipe away any dirt from mushrooms. Remove hard stems and slice. Trim ends off the pearl onions and peel. Cut big ones in half. Slice leek in half lengthwise and chop. Chop carrots and set aside.
  • Heat a dutch oven over medium high heat. Add 1 tbsp butter and 1 tbsp olive oil. Add half of the mushrooms and all of the onions. Don’t disturb the mushrooms or onions for a few minutes and then stir to combine. Season with salt, cracked pepper and 1/2 tsp fresh thyme. Once mushrooms are browned, transfer mushrooms only to a bowl using a slotted spoon. Add butter and oil to the pan again with remaining mushrooms. Cook the same way and once done, transfer to the bowl.
  • Add 1 tbsp olive oil to the pan with leeks, garlic and carrots. Cook for several minutes. Add tomato paste and cook for 1 minute. Add flour and cook for 1 minute more. Add all the liquids to a glass measuring cup and whisk to combine. Pour liquids into the pot, scraping up any browned bits off the bottom. Toss mushrooms and onions into the pot with remaining thyme sprigs and bay leaf. Cover the pot loosely with the lid and simmer for 30 minutes. If the mixture isn't thick enough, create a slurry with 1 tsp cornstarch and 2 tbsp water. Stir in a separate small bowl until fully combined and stir into mushrooms. Mixture should thicken in no time.
  • Serve with creamy cheesy mashed potatoes.
Keyword booze free, bourguignon, dairy free, gluten free, king oyster mushrooms, pasta, plant based, vegan

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