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Mushroom Stew (Stifado)

🇬🇷 Greece

Servings: 2 Prep: 10 minutes Cook: 50 minutes Total: 1 hour

Ingredients

  • 500 g mushrooms (white button or brown), halved or quartered
  • olive oil
  • 450 g onions, sliced
  • 2 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 2-3 sprigs fresh thyme
  • a splash balsamic vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon tomato paste
  • ½ teaspoon ground allspice (or ¼ tsp nutmeg + ¼ tsp cinnamon)
  • 160 ml red wine
  • 250 g crushed tomatoes
  • 500 ml hot water or stock (vegetable, chicken, or beef)
  • salt and pepper, to taste

Steps

  1. Cut mushrooms in half, or into quarters if large.
  2. Heat a splash of olive oil in a saute pan over high heat.
  3. Add mushrooms, season with dried thyme, and cook 2-3 minutes until browned. Transfer to a bowl and set aside.
  4. In the same pan, add more olive oil to coat the bottom.
  5. Add onions, season with salt, and caramelize over moderate heat for 15-20 minutes.
  6. Pour in balsamic vinegar and stir until absorbed.
  7. Add brown sugar and stir to combine.
  8. Pour in red wine and cook uncovered 2-3 minutes until alcohol smell fades.
  9. Add allspice, fresh thyme sprigs, crushed tomatoes, garlic, and tomato paste. Pour in water or stock. Season with salt and pepper.
  10. Cook over moderate heat, partly covered, until sauce thickens.
  11. Raise heat to high, add mushrooms back in, and cook 4-5 minutes.
  12. Serve with freshly ground pepper.

Source: realgreekrecipes.com