Bone marrow canoes with gremolata & pickled mushrooms

When roasted bone marrow has a buttery, almost sweet flavour. Pair it with our tangy and vibrant gremolata and quick pickled mushrooms for a restaurant style starter or light dinner at home.

55 mins

2

Easy

• Field & Flower Bone Marrow Canoes
• 4 x chunky slices of sourdough
• 50g forest mushrooms
• 50ml apple cider vinegar
• 1 tsp salt
• 1 tsp sugar
• 20g flatleaf parsley, finely chopped
• 1 x garlic bulb, grated or crushed
• Zest of 1 lemon and juice of ½ lemon
• 1 tbsp olive oil

To serve:
• Radicchio leaves

1. First make the pickled mushrooms. Trim the mushrooms, cut into the desired shape and put into a bowl. Next, add equal parts of the vinegar and water to a saucepan (around 50ml of each), then add 1 tsp of salt and sugar and heat gently until dissolved. Remove from the heat and pour the liquid over the mushrooms, leaving for at least one hour to pickle.

2. Preheat your oven to 180°C/160°C fan/gas mark 4. Season the canoes and roast for 15-25 minutes. This will depend on the size of the canoe - you will see the marrow bubbling gently when it’s cooked.

3. Whilst the canoes are cooking, prepare the gremolata. Combine the parsley, garlic, lemon zest and juice, seasoning to taste and 1 tbsp olive oil.

4. Remove the cooked canoes from the oven and top with the pickled mushrooms and a sprinkle of gremolata. Serve with toasted sourdough and radicchio leaves.