Name: Mushroom stifado
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 25g dried porcini mushrooms -; 100ml olive oil , plus extra for drizzling -; 500g pickling onions -; 1kg mixed mushrooms such as oyster, cep, chestnut, morel, Portobello -; 3 garlic cloves , finely chopped -; 125ml dry red wine -; 1 tbsp tomato purée -; 4 tbsp red wine vinegar -; 2 bay leaves -; 5 whole allspice berries -; 1 large or 2 small cinnamon sticks -; 4 whole cloves -; 1 tsp black peppercorns -; 2 tomatoes , peeled and finely chopped -; 75g Kalamata black olive , pitted and chopped -; 2 tsp Greek clear honey -; 3 tbsp chopped flat-leaf parsley -; 50g vegetarian kefalotyri/ pecorino , grated (optional) -; Horseradish mash (see 'Goes well with'), to serve -

Ingredients for - Mushroom stifado

1. 25g dried porcini mushrooms

2. 100ml olive oil , plus extra for drizzling

3. 500g pickling onions

4. 1kg mixed mushrooms such as oyster, cep, chestnut, morel, Portobello

5. 3 garlic cloves , finely chopped

6. 125ml dry red wine

7. 1 tbsp tomato purée

8. 4 tbsp red wine vinegar

9. 2 bay leaves

10. 5 whole allspice berries

11. 1 large or 2 small cinnamon sticks

12. 4 whole cloves

13. 1 tsp black peppercorns

14. 2 tomatoes , peeled and finely chopped

15. 75g Kalamata black olive , pitted and chopped

16. 2 tsp Greek clear honey

17. 3 tbsp chopped flat-leaf parsley

18. 50g vegetarian kefalotyri/ pecorino , grated (optional)

19. Horseradish mash (see 'Goes well with'), to serve

How to cook deliciously - Mushroom stifado

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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').