Here is what you need

• Mushrooms. This recipe calls for a variety of fresh and dried mushrooms. We use crimini mushrooms, oyster mushrooms and dried shitake mushrooms in these photos.
• Pearl onions. They have their rightful place in this recipe, delivering maximum flavor and texture like in the traditional stifado. You can use fresh or frozen pearl onions.
• Garlic. A significant ingredient in most delicious recipes!
• Diced thick bacon. Diced pancetta or guanciale will also work well in this recipe.
• Olive oil, butter, and tomato paste.
• Sweet red wine. Like Greek Mavrodaphne or Italian Marsala Demi sec red wine. Easily swap it with dry red wine for a more savory and not sweet sauce.
• Fresh herbs. Use thyme, oregano, or sage. If fresh is not available you can substitute with dried herbs.
• Sea salt, pepper, and a little sugar (not shown above).

How to make this stew

Soak the dried mushrooms in two cups of hot water. 

Clean the fresh mushrooms with a damp towel, and trim the stems (Save them for soups and stock).

Preheat the oven to 428°F / 220°C.

Spread the mushrooms on a rimmed baking sheet; don’t overlap. Drizzle mushrooms with olive oil. Don’t season yet. Roast mushrooms until they develop a golden brown color, for about 15-20 minutes.

MUSHROOM TIP: It is better to season mushrooms after cooking. Salting at the beginning makes mushrooms cook more slowly, a tougher texture and a less concentrated flavor. However, salting mushrooms near the end of cooking results in a rich flavor and great texture.

Heat a large pot on a medium to high temperature, pour two tablespoons olive oil, add the pearl onions, and saute, stirring occasionally, until they brown on all sides. 

Lower the heat to medium, add the diced bacon, and cook until crispy. Sprinkle with half a teaspoon of sugar, stir until it melts, and add three tablespoons of butter. Continue cooking until the butter is slightly browned and the onions are cooked. 

Add two tablespoons of tomato paste and cook for a minute or two, stirring.

Increase the heat to maximum, pour the wine, and allow it to evaporate by half. 

Transfer the roasted mushrooms, the soaked mushrooms and one cup of their broth to the pot. Season with one teaspoon of sea salt and plenty of freshly ground pepper. Add the herbs, stir gently, and bring to a boil.  Reduce the heat to low and simmer for about 20 minutes. 

Season to taste with sea salt and freshly ground pepper, and serve. 

Serving suggestions

When it comes to pairing a mushroom stew-stifado, there are several delicious options you can try. Here are a few ideas to get you started:

• Mashed potatoes – This classic side dish pairs perfectly with the hearty flavors of mushroom stew.
• Roasted vegetables – Roasting vegetables like carrots, parsnips, and Brussels sprouts can add some color and texture to your meal.
• Crusty bread – A crusty loaf of bread is great for sopping up any leftover sauce in your bowl of stew.
• Salad – A Greek lettuce salad with its tangy vinaigrette balances out the richness of the stew.
• Rice, polenta or pasta – All are a great way to bulk up the dish and add some variety to your plate.

Storing suggestions

This mushroom stew is one of the rare occasions of a stew tasting better the day it was made. It can certainly be refrigerated for up to two days. I love using the leftovers as a sauce over grilled or roasted protein.

Our recipe is adapted from chef Yanni Lucaco’s Manitaria Stifado.