This warming mushroom, leek and pancetta stew deserves a place on the table this weekend. Serve it in deep bowls with something hearty like mash or cheesy polenta.
Prep time: 15 minutes | Cooking time: 40 minutes
- Olive oil, for frying
- 200g smoked pancetta, cubed
- 3 sausages (something peppery), skins removed and meat pinched into nuggets
- 30g dried mushrooms
- 2 tbsp butter
- 1 large leek, cut into thick rounds
- A handful of sage leaves
- 250g large flat mushrooms, sliced thickly
- 1 tbsp tomato purée
- 250ml red wine
- 1 tsp Marmite
- 2 tsp balsamic vinegar
- Parsley, to serve
- Set a large casserole pan with a lid over a medium heat. Fry the pancetta and sausage, leaving to brown before stirring. When golden and cooked through, remove with a slotted spoon.
- Meanwhile, rinse the dried mushrooms, then pop them in a bowl and pour over 350ml of hot water from the kettle. Leave to soak for 15 minutes, then strain - reserving the soaking liquid.
- Add half the butter to the pancetta pan along with the leeks, sage and a pinch of salt. Turn the heat down a little, pop the lid on and cook the leeks until soft, stirring occasionally. Remove from the pan and set aside with the pork.
- Turn the heat up and add the remaining butter, plus a glug more oil. Add the flat mushrooms and fry until well browned (this could take a while, and you may find you need more oil as mushrooms are very thirsty). When browned, add the strained soaked mushrooms and fry for two minutes. Then add the tomato puree and fry, stirring, for another minute.
- Return the leeks and porky bits to the pan, pour in the wine and let it bubble up. Then add the mushroom soaking liquid, Marmite and vinegar. Turn the heat down low and let everything simmer for ten minutes. Taste and adjust the seasoning if necessary. And if you’d like the sauce to be a little thicker, just add a teaspoon or two of flour, stir well and watch it thicken up. Serve with mash, polenta or pasta and a scattering of parsley.