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
Ingredients:
- 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
Preparation:
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