Loader

Mushrooms Stifado – Greek Mushrooms stew

2018-03-30
  • Servings: 4

I have been told that there are many variations of this hearty vegan & vegetarian stew.

This recipe is the one that was given to me while in Greece. It can be made with any type of mushrooms.

It is simple to make and really tasty if you like mushrooms.

It can be served as a main (with rice), a starter (on a toast) or a side dish.

NB: Mushrooms have a great deal of super nutrients and are considered superfoods.

Ingredients

  • 500g of brown or white mushrooms, cleaned and cut into bite size pieces if large, or left whole if small
  • 1 leek, cut in two and chopped
  • 6 spring onions or 6 shallots, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tomatoes, chopped
  • 1 tbsp of tomato paste
  • 2 bay leaves
  • 1 tsp of oregano
  • 1/2 tsp of allspice
  • 1/2 tsp of cinnamon
  • 1/2 tsp of black pepper
  • A handful of fresh parsley, finely chopped
  • 1/4 cup of white or red wine (optional)
  • 2 tbsp of balsamic vinegar
  • 3 or 4 tbsp of olive oil
  • 1/2 tsp of turmeric (healthy supplement)
  • Salt, to taste

Method

Step 1

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

Step 2

Pour the wine over the slightly coloured mushrooms and cook further until the wine has partly evaporated. Add a splash of water if not using wine. Add the remaining ingredients (except the parsley), mix well then continue the cooking over a lower heat for about 30 minutes. Stir every now & then. Taste and adjust the seasonings if needed.

Step 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: