Mushroom Stew- Manitaria Stifado

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

Mushroom Stew- Manitaria Stifado

Our delicious Mushroom Stew-Manitaria Stifado has a rich, flavorful broth infused with sweet red wine, herbs, and garlic.

Course Main Course

Cuisine Greek

Prep Time 10

Cook Time 40

Servings

Calories 475kcal

Author by Jenny Skrapaliori Graves

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