- 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
- 1.
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.
- 2.
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.
- 3.
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.
- 4.
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.
- 5.
Tip in the tin of chopped tomatoes. Add the thyme leaves and stir. Cover and simmer for 15 mins.
- 6.
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.
- 7.
After the bourguignon has cooked for 15 mins, taste and adjust the seasoning. Serve in warm bowls with the gremolata drizzled on top.
- Tip
Saucy greens
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.