Mushroom Bourguignon (Booze free)

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.