Mushroom Stifado Recipes
MUSHROOM STIFADO
This hearty Greek stew will satisfy vegetarians and meat-eaters alike - with red wine, mushrooms, baby onions, herbs and spices
Provided by Maria Elia
Categories Dinner, Main course
Time 1h40m
Number Of Ingredients 19
Steps:
- Soak the dried porcini in warm water for 1 hr. Heat half the oil in a large, wide-bottomed pan. Add the whole onions and a pinch of sea salt, and cook over a low heat until caramelised, about 20 mins, stirring occasionally. Remove the onions and set aside.
- Meanwhile, cut the fresh mushrooms into halves and quarters, to give rough 4cm pieces. Once the onions have been removed from the pan, add the remaining oil and cook the fresh mushrooms and garlic over a medium heat for 10 mins until browned, stirring frequently. Return the onions to the pan, pour in the wine and cook for 5-10 mins until reduced by half.
- Strain the porcini, reserving 200ml of the soaking liquid. Tip the porcini and reserved liquid into the pan with the tomato purée, vinegar, bay leaves, allspice, cinnamon, cloves, peppercorns and tomatoes.
- Cook, uncovered, over a medium-low heat for about 1 hr, stirring occasionally, until the liquid thickens. Add the olives and honey, and season to taste. Sprinkle with the parsley and cheese and serve with Horseradish mash (see 'Goes well with').
Nutrition Facts : Calories 419 calories, Fat 29 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 11 grams protein, Sodium 1.4 milligram of sodium
MUSHROOMS STIFADO (A VEGETARIAN GREEK STIFADO)
A nice stifado perfect during lent. It can be served as an appetizer or pasta sauce. Anyway is still tasty!
Provided by katia
Categories Stew
Time 1h35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a pot heat olive oil anD cook onion and garlic stirring for 3-4 minutes. Add the mushrooms and the onions. Cook in high heat for 5-6 minutes. Add the wine and after 2 minutes the tomatoes. Salt and pepper stirring carefully.
- Transfer the onions and mushrooms in a pyrex and cook in a preheated oven at 390F for 45 minutes.
Nutrition Facts : Calories 271.8, Fat 18.8, SaturatedFat 2.6, Sodium 11, Carbohydrate 19.9, Fiber 5, Sugar 8.5, Protein 4.3
MANITARIA STIFADO - MUSHROOM AND ONION STEW
Greece is mushroom heaven, and one of the places especially known for the variety of wild mushrooms as well as the wealth of cultivated ones is Evia. We visited this wondrous island just an hour from Athens to find a mycologist's dream, and this Greek recipe for mushroom stew, replete, of course, with extra virgin Greek olive oil, is but one example of the many different ways islanders and others appreciate mushrooms in the kitchen. Stifado is the name given to all stews that call for the small, whole onions that characterize this dish.
Provided by Diane Kochilas
Categories dinner entree Lunch starter
Number Of Ingredients 12
Steps:
- Place the dried porcini in a bowl and cover with warm water. Leave to soak for 30 minutes.
- In a large wide pot, heat ¼ cup of the olive oil and add the onions, tossing to coat. Cover and cook over low heat for 25 to 30 minutes, until the onions are tender, translucent, and caramelized.
- While the onions are cooking, clean and trim the fresh mushrooms. Cut the portobellos in half.
- Add all the mushrooms except the porcini to the pot. Add the bay leaves, rosemary, and peppercorns. Toss very gently to combine, cover, and simmer, over low heat for another 15 minutes. Add the porcini and their soaking liquid, strained through a coffee filter or fine mesh sieve, the vinegar and wine. Cook for about 5 to 10 minutes for flavors to meld and pan juices to reduce and thicken.
- While the mushrooms are cooking, bring a pot of water to a rolling boil, season generously with salt, and cook the noodles. Drain.
- Serve the mushrooms over the noodles, garnished with chopped parsley.
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- Choose any varieties of mushrooms you prefer; there are no right or wrong combinations to use here.
- Clean the mushrooms by lightly brushing the tops with a damp towel or with a quick rinse under water. Do not submerge the mushrooms in water, as they act like a sponge and will absorb the water (and nobody likes watered down stew!).
- For the baby portobellos we used a teaspoon to remove the gills from the underside of the mushrooms. Cut the mushrooms into bite size pieces.
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