Greek Recipes

Greek and Cypriot recipes

Mushroom & Onion Stew – Stifatho (Stifado) me Manitaria

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!

Mushroom & Onion Stew - Stifatho (Stifado) me Manitaria

Mushroom & Onion Stew – Stifatho (Stifado) me Manitaria

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

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