Our delicious Mushroom Stew-Manitaria Stifado has a rich, flavorful broth infused with sweet red wine, herbs, and garlic. It will make your taste buds dance with joy! Spooned over creamy mashed potatoes, hearty polenta, or pasta, it will satisfy even the pickiest of eaters.

If you love our Mushroom Stew-Manitaria Stifado, you will also love this Eggplant Beef Stew, Lamb stew Avgolemono Pork Stew with Chickpeas!

A skillet with mushroom stew stifado a spoon, over a cloth napkin.

Why this recipe sings

  • It is delicious. Our mushroom stew recipe is based on the classic Greek stifado-red wine beef stew.
  • It is easy. The whole dish has a quick prep and the cooking takes about 40 minutes.
  • It is versatile. This mushroom stew can be served over mashed potatoes or polenta for a main course and the leftovers are terrific as a sauce next to a protein.

Here is what you need

Dried and fresh mushrooms, a bottle of wine, diced bacon, herbs, olive oil, butter, tomato paste and pearl onions on a table, overhead view.
  • 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).

Be sure to check out the full recipe and ingredient list below

How to make this stew

Dried mushrooms soaking in water.

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.

Mushrooms on two baking sheets and a bottle over them drizzling olive oil.

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.

Pearl onions, diced bacon and garlic cooking in a skillet.

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. 

Pearl onions, diced bacon and sliced garlic with tomato wine broth cooking in a skillet.

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. 

Mushrooms with herbs and broth cooking in a skillet.

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. 

A skillet with mushroom stew stifado a spoon, over a cloth napkin.

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

Close up of a mushroom stew with herbs and a spoon.

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.

olive oil guide

Everything You Wanted To Know About Olive Oil

Olive oil is an essential ingredient for in the Greek cuisine. Greece is one of the largest producers of olive oil in the world. Learn a bit of its history, harvest, production and how to chose the right olive oil for your recipes.

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A skillet with mushroom stew stifado a spoon, over a cloth napkin.

Mushroom Stew- Manitaria Stifado

by Jenny | The Greek Foodie
Our delicious Mushroom Stew-Manitaria Stifado has a rich, flavorful broth infused with sweet red wine, herbs, and garlic.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 475 kcal

Ingredients
  

  • ½ lb oyster mushrooms
  • ½ lb white mushrooms
  • ¼ cup extra virgin olive oil total
  • 10 oz pearl onions
  • 3 oz thick bacon diced
  • 1 teaspoon sugar
  • 3 tablespoons butter
  • 1 cup sweet wine mavrodaphne or marsalla
  • 2 tablespoons tomato paste
  • 4 garlic cloves crushed
  • 1 oz dried porcini mushrooms
  • fresh thyme
  • ¾ cup mushroom broth from soaking the dried mushrooms
  • sea salt
  • freshly ground pepper

Instructions
 

  • 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.
  • 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 continue cooking 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. 

Notes

 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.
  • Substitute sweet wine with dry red wine for a savory delectable sauce.
  • Enjoy leftovers as a sauce over grilled proteins.
 
Nutritional Info – Please remember that the nutritional information provided is only estimated and can vary based on the products used.

Nutrition

Calories: 475kcalCarbohydrates: 29gProtein: 9gFat: 31gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.4gCholesterol: 37mgSodium: 294mgPotassium: 824mgFiber: 4gSugar: 12gVitamin A: 421IUVitamin C: 9mgCalcium: 37mgIron: 2mg
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Mushroom Stew-Manitaria Stifado

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