Mushroom stifado

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

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