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Greek Mushrooms Stifado Aka Stew With Onions And Spices

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Greek Mushrooms Stifado aka Stew with Onions and spices - Manitaria Stifado

BY: Greek Cooking Made Easy                          

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SERVES  🍴⃒     PREP. TIME 🕔⃒    

4 persons           15 min.

COOK. TIME ♨   DIFFIC. LEVEL 👩‍🍳⃒

About 1 hour            Easy

This is the Lenten and Vegan variation to the renowned, rustic Greek dish "Stifado".

Mushrooms are known for their unique flavor profile, referred to as “umami.” The white Mushrooms (buttons) used in this recipe, have a milder, lightly earthy and most importantly meaty texture and flavor. Cooking intensifies their flavor, giving them an even meatier taste with the extra advantage that they absorb all the flavors from the lush sauce and warming spices.

Onions are the most important ingredient in this recipe, so look out for my tip how to easily clean them and not cry!

Suitable for vegans and fasting.

 

INGREDIENTS:

·      600 gr. / 1.3 lb Shallots (Baby Onions) or large Onions, cut in half

·      400 gr. / 14 oz White Mushrooms (buttons), small or cut in half

·      400 gr. / 14 oz sliced Tomatoes, canned (concassé)

·      2 Garlic Cloves, cut in small slices

·      1/2 cup / 125 ml Olive Oil

·      2/3 cup / 165 ml. Strong Red Wine (like Xinomavro)

·      1 tsp. All-Spice (bahari)

·      2 Bay Leaves

·      1 Cinnamon stick

·      Ground Salt and Pepper

 

METHOD:

A.    Prepare the onions and mushrooms:

1.     ADVICE: Peel the onions first. An easy way is to first cut both ends. Then cut a small slice of the skin vertically and easily peel off the rest. To prevent your eyes from running, open windows to make a draft and place a piece of soft bread between your lips! I promise you it works 🤣! Wash the cleaned onions to remove any leftover skin. Place them in a container with lukewarm water for an hour, to remove its sharp smell and taste.

2.     Strain them and if you have purchased large onions like me, cut them vertically in half. Reserve.

3.     Mushrooms should not be washed. Instead, clean them with a brush, removing any leftover soil from each mushroom.

4.     Next, if they are large like mine, cut them vertically in half. Place them in a bowl. Reserve.

 

B.    Make the Stifado:

5.     Pour half of the Olive Oil into a deep pot over medium-high heat.

6.     When oil heats up, sauté the onions first for about 3'. Shake pot regularly to sauté onions until glazed all around.

7.     Next add the garlic slices and mushrooms and sauté them together 2'-3', stirring gently.

8.     Adjust heat to low and deglaze by pouring in the wine.

9.     Stir in the canned tomatoes and all-spice next.

10.  Dip in the sauce the bay leaves and cinnamon stick.

11.  Lower heat to minimum! Take pot by the handles and shake stifado gently to mix all ingredients.

12.  Place the lid on top of the pot and let Stifado slowly simmer for approx. 55' - 1 hour.

13.  After 45', remove the lid and continue simmering for 15' more.

14.  After about 1 h Stifado must be ready. Pierce with a wooden skewer a couple or mushrooms to check if they are fork tender!

15.  Season with Ground Pepper and Salt, to taste and finally pour in the rest of oil.

16.  Shake the pot by its handles once more to incorporate the seasoning and oil in the sauce and turn off the heat.

17.  Let Stifado rest for 10' before serving. Sauce is now thicker with an aromatic, rustic, Umami taste!

 

C. Serving Suggestions:

The best way to serve this lenten Mushroom Stifado is with Pilaf Rice.

Here you see it as part of my Son's Birthday celebration where I prepared a whole Vegan dinner.

Mushroom Stifado is served together with:

🍄 Vegan Pilaf Rice (with margarine instead of butter)

🍄 Country Spinach and Leak Pie-Prasospanakopita

🍄 Skordalia with potatoes (garlic sauce)

🍄 Hummus

🍄 Lagana bread with Tahini (no oil)

🍄 Small Pita breads

🍄 Koulouri Thessalonikis Sesame Bread Rings

🍄 Green Olives

🍄 Chocolate Vegan Birthday Cake

🍄 Vegan "Brie" cheese and

🍄 A bowl with fresh Strawberries

 

An indulging, new way to enjoy the famous Stifado during fasting or if you are avoiding meat for health reasons or if you are a vegan.

An incredibly rich, umami dish, with onions and mushrooms perfectly glazed! Have a close look.

Needless to say that this dish can be made with a variety of meats, like beef, rabbit, as well as borlotti beans or even octopus!

Enjoy it!

 

D. Storage info:

Leftovers can be stored, in an airtight container, in the fridge for 1 week or in the freezer for 1 month.

 

E. More Info about Mushroom Stifado:

🚩 Info about Mushrooms:

Mushrooms are not just flavourful but also healthy and nutritious. Mushrooms are sources of potassium, Vitamine D, vitamin B6, and selenium. There are so many varieties to choose from, but are all considered quite healthy, low in calories and with the characteristic Umami flavour.

While mushrooms have been part of the human diet since antiquity, intensive commercial cultivation is relatively new in Greece.

The market opportunities for mushrooms in Greece are impressive. Presently Greece consumes about 11,000 tons mushrooms per year while only 3000 tons are locally produced. The other 7-9,000 tons are imported.

 

🚩 Info about the meaning of Umami:

Umami means “delicious savory taste” in Japanese. It's that fifth taste on the tongue that's often missed behind sweet, salty, sour and bitter, often described as robust and rich— reminiscent of meat— with a hint of saltiness. Some examples of Umami dishes are: seafood, meats, aged cheeses, seaweeds, soy foods, mushrooms, tomatoes, kimchi, green tea, and many others.

Interesting? See more examples of Umami Dishes HERE

 

🚩 Info about Stifado:

Stifado, pronounced stiff-ah-do, is a hearty Greek (usually) beef stew seasoned with warming spices, red wine, and loads of pearl onions.

The word Stifado comes from the ancient Greek word tifos meaning steam and it's similar to the cooking term stew. This is the root for the Latin word estufare, from which the Italian stufato (or Venetian stufado), the Italian word for stew, was born.

Originally the recipe was brought to Greece in the 13th century by the Venetians.

 

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