10 grams dried porcini mushrooms
1½ cups boiling water
olive oil, to cook
1 kilogram mixed mushrooms roughly chopped, use any combination of button, swiss brown and portobello
butter, to cook
4 spring onions, thinly sliced
1 large carrot, peeled, grated
2 cloves garlic, crushed
1 tablespoon fresh thyme leaves
2 tablespoons plain flour
2 tablespoons tomato paste
½ cup red wine
¼ teaspoon liquid smoke (I used manuka)
1 bunch cavolo nero, silverbeet or spinach leaves, shredded, blanched
Put the porcini and boiling water in a heatproof bowl and leave for 15 minutes.
Heat a little oil in a large saucepan and add half of the mushrooms. Cook over a high heat until lightly golden but still firm. Tip into a bowl along with any juices and repeat with the remaining mushrooms and adding more oil to the pan. Set the mushrooms aside.
Heat a little more oil and a knob of butter in the saucepan and cook the spring onions, carrot, garlic and thyme with a good pinch of salt.
Cover and cook for 10 minutes, stirring occasionally, adding a splash of water if the pan is dry. Sprinkle over the flour and stir in, then add the tomato paste, wine and the liquid smoke until well combined.
Strain in the porcini soaking water, then thinly slice the porcini mushrooms and add them to the saucepan. Season generously and add the cooked mushrooms along with any juices back to the pan and bring to the boil.
Reduce the heat and simmer for 20 minutes until reduced and glossy. Stir in the hot wilted greens just before serving.
To Serve: We sautéed fresh breadcrumbs, grated lemon zest, crushed garlic and a big handful of chopped parsley in olive oil until golden and served it alongside to sprinkle over the top. Serves 4.