Best 3 Mushroom Stifado Recipes

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Mushroom stifado is a delectable Greek stew that combines the earthy flavors of mushrooms with aromatic spices and tender vegetables. It is a hearty and comforting dish, perfect for a cozy meal with friends and family. This traditional recipe originates from the Peloponnese region of Greece, where it is often served as a main course or as a side dish. The key ingredients in mushroom stifado include fresh mushrooms, onions, garlic, tomatoes, and a blend of herbs and spices. The dish is typically cooked in a rich tomato-based sauce, resulting in a flavorful and satisfying stew. Whether you are a seasoned cook or a novice in the kitchen, this article will guide you through the process of creating a mouthwatering mushroom stifado that will surely impress your taste buds.

Here are our top 3 tried and tested recipes!

MUSHROOM STIFADO



Mushroom stifado image

This hearty Greek stew will satisfy vegetarians and meat-eaters alike - with red wine, mushrooms, baby onions, herbs and spices

Provided by Maria Elia

Categories     Dinner, Main course

Time 1h40m

Number Of Ingredients 19

25g dried porcini mushrooms
100ml olive oil , plus extra for drizzling
500g pickling onions
1kg mixed mushrooms such as oyster, cep, chestnut, morel, Portobello
3 garlic cloves , finely chopped
125ml dry red wine
1 tbsp tomato purée
4 tbsp red wine vinegar
2 bay leaves
5 whole allspice berries
1 large or 2 small cinnamon sticks
4 whole cloves
1 tsp black peppercorns
2 tomatoes , peeled and finely chopped
75g Kalamata black olive , pitted and chopped
2 tsp Greek clear honey
3 tbsp chopped flat-leaf parsley
50g vegetarian kefalotyri/ pecorino , grated (optional)
Horseradish mash (see 'Goes well with'), to serve

Steps:

  • Soak the dried porcini in warm water for 1 hr. Heat half the oil in a large, wide-bottomed pan. Add the whole onions and a pinch of sea salt, and cook over a low heat until caramelised, about 20 mins, stirring occasionally. Remove the onions and set aside.
  • Meanwhile, cut the fresh mushrooms into halves and quarters, to give rough 4cm pieces. Once the onions have been removed from the pan, add the remaining oil and cook the fresh mushrooms and garlic over a medium heat for 10 mins until browned, stirring frequently. Return the onions to the pan, pour in the wine and cook for 5-10 mins until reduced by half.
  • Strain the porcini, reserving 200ml of the soaking liquid. Tip the porcini and reserved liquid into the pan with the tomato purée, vinegar, bay leaves, allspice, cinnamon, cloves, peppercorns and tomatoes.
  • Cook, uncovered, over a medium-low heat for about 1 hr, stirring occasionally, until the liquid thickens. Add the olives and honey, and season to taste. Sprinkle with the parsley and cheese and serve with Horseradish mash (see 'Goes well with').

Nutrition Facts : Calories 419 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 1.4 milligram of sodium

MUSHROOMS STIFADO (A VEGETARIAN GREEK STIFADO)



Mushrooms Stifado (A Vegetarian Greek Stifado) image

A nice stifado perfect during lent. It can be served as an appetizer or pasta sauce. Anyway is still tasty!

Provided by katia

Categories     Stew

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 11

500 g small mushrooms, wiped clean left whole
250 g white pearl onions, peeled left whole
2 tomatoes, cubed
1 onion, chopped
3 -4 garlic cloves, chopped
1/2 cup white wine
1/3 cup olive oil
1/3 teaspoon ground cloves
2 -3 bay leaves
1/3 teaspoon ground cinnamon
salt and pepper

Steps:

  • In a pot heat olive oil anD cook onion and garlic stirring for 3-4 minutes. Add the mushrooms and the onions. Cook in high heat for 5-6 minutes. Add the wine and after 2 minutes the tomatoes. Salt and pepper stirring carefully.
  • Transfer the onions and mushrooms in a pyrex and cook in a preheated oven at 390F for 45 minutes.

Nutrition Facts : Calories 271.8, Fat 18.8, SaturatedFat 2.6, Sodium 11, Carbohydrate 19.9, Fiber 5, Sugar 8.5, Protein 4.3

MANITARIA STIFADO - MUSHROOM AND ONION STEW



Manitaria Stifado - Mushroom and Onion Stew image

Greece is mushroom heaven, and one of the places especially known for the variety of wild mushrooms as well as the wealth of cultivated ones is Evia. We visited this wondrous island just an hour from Athens to find a mycologist's dream, and this Greek recipe for mushroom stew, replete, of course, with extra virgin Greek olive oil, is but one example of the many different ways islanders and others appreciate mushrooms in the kitchen. Stifado is the name given to all stews that call for the small, whole onions that characterize this dish.

Provided by Diane Kochilas

Categories     dinner     entree     Lunch     starter

Number Of Ingredients 12

1 cup dried porcini
2 pounds mixed cultivated mushrooms (such as cremini, portobellos, button mushrooms, oyster mushrooms etc.)
¼ cup plus 2 to 3 tablespoons olive oil
2 pounds small stewing onions (peeled and whole)
2 large bay leaves (torn slightly)
1 - 2 sprigs fresh rosemary
Black peppercorns
2 tablespoons strong red wine vinegar
2 tablespoons Mavrodaphne wine
Salt to taste
1 pound egg noodles or Greek hilopites (cooked (optional))
Parsley

Steps:

  • Place the dried porcini in a bowl and cover with warm water. Leave to soak for 30 minutes.
  • In a large wide pot, heat ¼ cup of the olive oil and add the onions, tossing to coat. Cover and cook over low heat for 25 to 30 minutes, until the onions are tender, translucent, and caramelized.
  • While the onions are cooking, clean and trim the fresh mushrooms. Cut the portobellos in half.
  • Add all the mushrooms except the porcini to the pot. Add the bay leaves, rosemary, and peppercorns. Toss very gently to combine, cover, and simmer, over low heat for another 15 minutes. Add the porcini and their soaking liquid, strained through a coffee filter or fine mesh sieve, the vinegar and wine. Cook for about 5 to 10 minutes for flavors to meld and pan juices to reduce and thicken.
  • While the mushrooms are cooking, bring a pot of water to a rolling boil, season generously with salt, and cook the noodles. Drain.
  • Serve the mushrooms over the noodles, garnished with chopped parsley.

Tips:

  • Use a variety of mushrooms for a more complex flavor. Try using a mix of button mushrooms, cremini mushrooms, and oyster mushrooms.
  • Don't overcrowd the pan when searing the mushrooms. This will prevent them from getting crispy and browned.
  • Be patient when cooking the stifado. The longer it simmers, the more flavorful it will be.
  • Serve the stifado with a side of rice or potatoes. This will help to soak up the delicious sauce.

Conclusion:

Mushroom stifado is a hearty and flavorful Greek dish that is perfect for a cold winter night. The combination of mushrooms, tomatoes, and spices creates a rich and complex flavor that is sure to please everyone at the table. With its simple ingredients and easy-to-follow instructions, this recipe is a great option for home cooks of all levels. So next time you're looking for a delicious and satisfying meal, give mushroom stifado a try. You won't be disappointed!

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