Greek Mushroom Stifado

3-4
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"“Greek stifatho dishes are known as stews made with a lot of onions, a tomato-based sauce, and often with the taste of cinnamon for good measure. While the best known stifatho dishes may include meat, poultry, or seafood, this mushroom stew recipe is a favorite as well, especially during periods of fasting since it conforms to dietary guidelines of the Greek Orthodox faith. Personally, I love it simply because it tastes great! Although this recipe isn’t original to me, I’ve made it a dozen times. The bite of the vinegar combined with the sweetness of the cinnamon give this mushroom stew recipe a unique flavor.”"

Original recipe yields 3-4 servings
OK

Nutritional

  • Serving Size: 1 (530.1 g)
  • Calories 761.4
  • Total Fat - 73.1 g
  • Saturated Fat - 10.2 g
  • Cholesterol - 0 mg
  • Sodium - 808.4 mg
  • Total Carbohydrate - 24.9 g
  • Dietary Fiber - 7.2 g
  • Sugars - 12.2 g
  • Protein - 7 g
  • Calcium - 76.3 mg
  • Iron - 1.9 mg
  • Vitamin C - 18 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oil over medium heat in a soup or stew pot. Add onion rings and sauté until softened. Add garlic and continue to sauté for 1-2 minutes longer.

Step 2

Add mushrooms and mix in so that all are coated with oil. Continue to cook over medium heat for another 5 minutes, stirring frequently. Add vinegar and stir in.

Step 3

Add tomatoes, cinnamon stick, bay leaf, salt, and pepper, and stir to combine well.

Step 4

The liquid should come to just below the top of all ingredients (not covering). If more liquid is needed, add water.

Step 5

Cook uncovered over medium heat for about 1 hour, stirring occasionally, until the liquid cooks down and only a little tomato-and-oil sauce remains. Toward the end of cooking, stir frequently to prevent sticking.

Step 6

Serve with pasta, rice, or potatoes, and crusty bread for the sauce. (I love leftovers so I usually double this recipe. It reheats well.)

Tips & Variations


  • Large saucepan or pot

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