recipes & wine pairings

Always vegan.

Champignon Bourguignon + Wine Pairing

Champignon Bourguignon + Wine Pairing

Unless you’re French or know some random French (like how to say mushrooms), you’re probably like “wtf is this recipe even??”. Well, I’m here to tell you that this dish is unbelievably delish. My mushroom-hater husband says this is his favorite thing I cook- so, yeah... Bourguignon is a French dish that’s typically made with beef (dead cow- let’s call it like it is), or “boeuf” in French. I veganized this dish using mushrooms, or “champignon” in French. I can’t imagine anyone who loves good food, disliking this dish. Bold statement for a bold dish, y’alls.


Mushrooms, pearl onions, and carrots are braised in red wine with garlic and herbs to make this dish that goes so well with mashed potatoes it should be illegal to serve it without. The texture and flavor that the mushrooms get from being braised is so incredible, you really just need to try it to believe it.


Pairing wine with this is very easy, since the dish is cooked with wine. I chose to cook with a Bordeaux this time around, so that’s exactly what I decided to drink with it. Drinking this specific bottle of wine on its own isn’t exactly my favorite, but cooking with it and drinking it with the meal- it’s like a completely different bottle of wine to me. This wine is well-rounded and tannic, becoming richer and smoother when cooked. The mellowed acidity of the wine in the bourguignon contrasts nicely with the still-acidic wine in glass.


I’ve made this dish a bunch of times now and I always use a different wine- usually a Burgundy or Bordeaux. The Bordeaux I paired this recipe with (this time around) is Les Hauts De Lagarde 2016 (Bordeaux, France). I found it in my local wine store and recommend you try it, too. As I said, I recommend cooking with this wine and pairing it with the dish. Personally, I wouldn’t drink this wine on it’s own just for fun- it definitely needs to be paired with something to compliment it. You can certainly use another wine that you like or can find locally. 

If you try this recipe, let me know! If you pair yours with a different wine, let me know how it goes! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!

Champignon Bourguignon 

Prep Time: 30 mins  Cook Time: 1 hr  Total Time: 1 hr 30 mins


·      2 tablespoons vegan butter (I used Earth Balance)

·      15-20 pearl onions

·      2 tablespoons olive oil, divided

·      16 ounces cremini mushrooms, sliced thick

·      1 yellow onion, chopped finely

·      2 large carrots, peeled and chopped in ¼ inch slices

·      4 cloves garlic, minced

·      1 ½ teaspoon dried thyme

·      1 ½ teaspoon dried oregano

·      1 crumbled bay leaf

·      ½ teaspoon salt

·      ½ teaspoon black pepper

·      1 ounce dried porcini mushrooms, rehydrated in hot water and drained and finely chopped*

·      2 tablespoons tomato paste

·      2 cups full bodied dry red wine, such as a burgundy (I used a Bourdeaux here)

·      ½ cup veggie stock (I used Better Than Bouillon No Beef Base)

·      2 tablespoons vegan butter, melted (I used Earth Balance)

·      2 tablespoons all-purpose flour


1.    In a medium sauté pan, add 2 tablespoons of butter over medium heat. Add in the pearl onions and toss them around until they’ve browned, about 10 minutes. Remove from heat and set aside.  

2.    In a large pot, heat one tablespoon of olive oil over medium heat. Once the oil shimmers, lower heat to medium-low, add in the sliced cremini mushrooms and cook for 3-5 minutes, or until they start to release their juices. Pour them and their juices into a bowl and set aside.

3.    In the same pot, over medium heat, add one tablespoon of olive oil, the chopped yellow onion, the browned pearl onions, carrot, garlic, thyme, oregano, bay leaf, salt, and pepper. Cook for about 5 minutes, stirring frequently.

4.    Add in the chopped rehydrated porcini mushrooms, the cooked mushrooms and their juices, and the tomato paste. Mix everything together and allow to cook an additional 5 minutes, stirring frequently.

5.    Add the red wine and veggie stock and bring the mixture to a boil. Cook for about 10 minutes, or until the liquid has reduced by half. Reduce heat to low.

6.    In a bowl (I used the mushroom bowl from step 1) mix together the melted butter and flour, plus ¼ cup of the liquid from the pot. Once well incorporated and no flour clumps are visible, add the flour mixture into the pot and stir until the sauce thickens.

7.    Serve warm with mashed potatoes, like these.

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