- A 12g sachet of dried porcini
- 2 shallots
- 1 leek
- 1 celery stick
- 2 carrots
- A 200g punnet of portobello mushrooms
- A 400g punnet of souping mushrooms
- 3 garlic cloves
- A 400g tin of chopped tomatoes
- A handful of thyme, leaves only
- A handful of flat leaf parsley
- 1 lemon
- 200ml boiling water
- 2 tsp + 1 tbsp olive oil
- Sea salt and freshly ground black pepper
- 1 tbsp cold water
- Heatproof bowl
- Large pan with a lid
- Small bowl
Tip the porcini into a heatproof bowl. Cover with 200 ml boiling water and set aside. Peel the shallots (keep them whole). Finely slice the leek and celery. Slice the carrots into 2 cm diagonal chunks.
Thickly slice the portobellos and any large mushrooms from the souping pack, leaving any smaller ones whole. Peel and thinly slice 2 of the garlic cloves.
Heat 2 tsp oil in a large pan over a medium heat. Add the whole shallots to the pan. Cook for 3 mins till browned. Add in the leek, celery and carrots. Season. Cook, stirring, for 3 mins.
Add in the mushrooms and garlic and fold through the veg. Cook for 5 mins. Pour in the porcini along with their soaking liquid. Let it bubble up.
Tip in the tin of chopped tomatoes. Add the thyme leaves and stir. Cover and simmer for 15 mins.
While the bourguignon is simmering, peel and grate or crush the remaining garlic clove. Finely chop the parsley stalks and leaves. Zest and juice the lemon. Whisk together in a small bowl with 1 tbsp water and 1 tbsp oil. Season. This is your gremolata.
After the bourguignon has cooked for 15 mins, taste and adjust the seasoning. Serve in warm bowls with the gremolata drizzled on top.
Gremolata is an Italian condiment used to pep up a variety of dishes. In France they call it ‘sauce verte’. Use any leftover punchy green sauce to dress a salad or drizzle on top of homemade soups.