Mushroom stifado

• dried porcini↗25g g

  mushrooms

• olive oil↗100ml ml

  plus extra for drizzling

• pickling onions↗500g g
• mixed mushrooms1kg kg

  such as oyster, cep, chestnut, morel, Portobello

• garlic cloves↗3

  finely chopped

• dry red wine↗125ml ml
• tomato purée↗1 tbsp tbsp
• red wine vinegar↗4 tbsp tbsp
• bay leaves↗2
• whole allspice5

  berries

• large or 2 small cinnamon sticks1
• whole cloves↗4
• black peppercorns↗1 tsp tsp
• tomatoes↗2

  peeled and finely chopped

• Kalamata black olive↗75g g

  pitted and chopped

• Greek clear honey↗2 tsp
• chopped flat-leaf parsley3 tbsp
• vegetarian kefalotyri/ pecorino50g

  grated (optional)

• Horseradish mash

  (see 'Goes well with'), to serve

Step-by-step instructions

1. 1

   Soak the dried porcini in warm water for 1 hr. Heat half the oil in a large, wide-bottomed pan. Add the whole onions and a pinch of sea salt, and cook over a low heat until caramelised, about 20 mins, stirring occasionally. Remove the onions and set aside.

2. 2

   Meanwhile, cut the fresh mushrooms into halves and quarters, to give rough 4cm pieces. Once the onions have been removed from the pan, add the remaining oil and cook the fresh mushrooms and garlic over a medium heat for 10 mins until browned, stirring frequently. Return the onions to the pan, pour in the wine and cook for 5-10 mins until reduced by half.

3. 3

   Strain the porcini, reserving 200ml of the soaking liquid. Tip the porcini and reserved liquid into the pan with the tomato purée, vinegar, bay leaves, allspice, cinnamon, cloves, peppercorns and tomatoes.

4. 4

   Cook, uncovered, over a medium-low heat for about 1 hr, stirring occasionally, until the liquid thickens. Add the olives and honey, and season to taste. Sprinkle with the parsley and cheese and serve with Horseradish mash (see 'Goes well with').