Name: Mushroom Stifado - Greek Mushroom Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 500g brown or white mushrooms, cleaned and cut into bite-size pieces if large, or left whole if small; 1 leek, cut in half and chopped; 6 spring onions or 6 shallots, finely chopped; 4 garlic cloves, finely chopped; 2 tomatoes, chopped; 1 tbsp tomato paste; 2 bay leaves; 1 tsp oregano; 1/2 tsp allspice; 1/2 tsp cinnamon; 1/2 tsp black pepper; A handful of fresh parsley, finely chopped; 1/4 cup white or red wine (optional); 2 tbsp balsamic vinegar; 3 or 4 tbsp olive oil; 1/2 tsp turmeric (healthy supplement); Salt, to taste

"Transport your taste buds to Greece with this Mushroom Stifado, a vegan twist on the classic stifado stew featuring hearty mushrooms simmered in a rich tomato sauce. Infused with aromatic cinnamon, allspice, oregano, and tangy balsamic vinegar, it's simple to prepare yet bursting with flavor. Enjoy it as a main course with rice, a starter on toast, or a versatile side dish."

Method 3 Steps

1

Heat the olive oil in a pan over medium heat, then add the onions and slightly brown them. Add the garlic and leeks next, followed by the mushrooms. Stir-fry over high heat for a few minutes.
2

Pour the wine over the slightly browned mushrooms and continue cooking until the wine has partially evaporated. Add a splash of water if not using wine. Add the remaining ingredients (except parsley), mix well, and continue cooking over low heat for about 30 minutes, stirring occasionally. Taste and adjust seasoning as needed.
3

Remove from the heat when most of the liquid has been absorbed and toss in the parsley. It is now ready to be served, warm or at room temperature.

Mushroom Stifado - Greek Mushroom Stew

🥗 Ingredients (17 items)

Method 3 Steps

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