Greek Mushroom Stew
This Greek Mushroom Stew (Manitaria Stifado) is a deeply savory, vegetarian classic with origins in Greek monastic cooking.
Servings: 6
Ingredients
- 1 1/2 pounds pearl onions or small shallots, defrosted, if frozen
- 3/4 cup extra virgin olive oil
- 2 garlic cloves, sliced
- 1 tablespoon tomato paste
- 1 pound button mushrooms, quartered
- 1/4 pound Shiitake mushrooms, halved or quartered
- 1/3 pound oyster mushrooms, torn into bite-size pieces
- 1 cup dry red wine
- 2 teaspoons sugar
- 1/2 teaspoon ground black pepper or 8 whole peppercorns
- 1/2 teaspoon ground allspice or 6 whole allspice berries
- 3/4 teaspoon ground cloves or 10 whole cloves
- 1 1/2 teaspoons ground cinnamon or 1 cinnamon stick
- 1 teaspoon dried oregano
- 2 bay leaves
- 1 (15 ounce) can tomato puree
- 1/2 teaspoon salt
- 1 to 2 cups water
- 3 tablespoons honey
Instructions
- Prepare the onions. Begin by peeling the pearl onions or shallots and halving any that are as large as a golf ball or bigger. Set them aside.
- Sear the onions. Heat olive oil in a large sauté pan or pot over medium heat. Add the prepared pearl onions or shallots and cook, stirring occasionally, until they become slightly golden and caramelized, about 8 minutes. Use a slotted spoon to remove the onions from the pan and set them aside, leaving the oil behind.
- Sauté the mushrooms. Add the garlic and tomato paste to the pan. Cook, stirring, for about 1 minute until fragrant. Add all the mushrooms and stir to combine. Sauté the mixture until browned and the mushrooms have slumped slightly, about 3 minutes.
- Add the spices. Pour in the red wine, then add the sugar, black pepper, allspice, cloves, and cinnamon, oregano, and bay leaves. Stir well to combine all ingredients.
- Add liquids. Return the onions to the pan. Add the tomato puree and salt. Add just enough water to cover the ingredients, taking care not to add too much since the mushrooms will release additional liquid during cooking.
- Simmer the stew. Cover the pan with a lid and reduce the heat to medium-low. Simmer for 30 minutes, covered. Then remove the lid and continue simmering for an additional 20 to 30 minutes, or until the sauce has thickened and reduced by about half. Taste the stew and adjust the seasoning as needed.
- Finish and serve. Remove from heat and add the honey. Mix well to combine. Remove the allspice berries, whole peppercorns, bay leaves, whole cloves, and cinnamon stick and serve.
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil, honey, and spices used in this recipe.
- Pearl Onions: Traditionally, pearl onions are best in this mushroom stew for their natural sweetness and ability to caramelize well. If pearl onions aren’t available, you can substitute with shallots or small yellow onions, but choose the smallest ones you can find. Leave them whole if they are smaller than a golf ball; otherwise, cut them in half.
- Mushrooms: The centerpiece of this dish is the mushrooms.Traditionally, this mushroom stew would likely be made with a single type, but I like to use a mix of button, shiitake, and oyster mushrooms to provide a variety of tastes and textures. Feel free to use any combination of mushrooms you prefer.
- Storage: After cooking, allow the stew to cool to room temperature. Transfer it to a sealed container and refrigerate for up to 3 days. When ready to enjoy, reheat the stew and serve.
Nutrition
Calories: 425kcal | Carbohydrates: 36.2g | Protein: 6.6g | Fat: 27.8g | Saturated Fat: 3.9g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 19.8g | Sodium: 257.7mg | Potassium: 999.9mg | Fiber: 5.9g | Sugar: 21.6g | Vitamin A: 510.6IU | Vitamin C: 20.3mg | Calcium: 59.5mg | Iron: 3.1mg
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