In Greek: στιφάδο με μανιτάρια, say: stee-FAH-thoh meh mah-nee-TAH-reeyah
Greek stifatho dishes are known as stews made with a lot of onions, a tomato-based sauce, and often with the taste of cinnamon for good measure. While the best known stifatho dishes may include meat, poultry, or seafood, this mushroom stew recipe is a favorite as well, especially during periods of fasting since it conforms to dietary guidelines of the Greek Orthodox faith. Personally, I love it simply because it tastes great!
The bite of the vinegar, combined with the sweetness of the cinnamon give this mushroom stew recipe a unique flavor.
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour, 20 minutes
- 1 cup of olive oil
- 3/4 pound of onions, sliced in thin rings
- 2 cloves of garlic, sliced
- 1 1/2 pounds of fresh mushrooms, cleaned, cut in half
- 1/2 cup of red wine vinegar
- 1 1/4 cups of pulped fresh ripe tomatoes
- 1 stick of cinnamon
- 1 bay leaf
- 1 teaspoon of sea salt
- 1/4 teaspoon of coarsely grated black pepper
- optional: water
- Preheat oil over medium heat in a soup or stew pot. Add onion rings and sauté until softened. Add garlic and continue to sauté for 1-2 minutes longer.
- Add mushrooms and mix in so that all are coated with oil. Continue to cook over medium heat for another 5 minutes, stirring frequently. Add vinegar and stir in.
- Add tomatoes, cinnamon stick, bay leaf, salt, and pepper, and stir to combine well.
- The liquid should come to just below the top of all ingredients (not covering). If more liquid is needed, add water.
- Cook uncovered over medium heat for about 1 hour, stirring occasionally, until the liquid cooks down and only a little tomato-and-oil sauce remains. Toward the end of cooking, stir frequently to prevent sticking.
- Serve with pasta, rice, or potatoes, and crusty bread for the sauce.
Yield: 3-4 servings of Mushroom Stew