Mushroom stifado

Mushroom stifado

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(7 ratings)

Prep: 10 mins Cook: 1 hr, 30 mins plus 1 hr soaking

More effort

Serves 4
This hearty Greek stew will satisfy vegetarians and meat-eaters alike - with red wine, mushrooms, baby onions, herbs and spices

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal419
  • fat29g
  • saturates4g
  • carbs19g
  • sugars14g
  • fibre9g
  • protein11g
  • salt1.4g


  • 25g dried porcini mushrooms
  • 100ml olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g pickling onions



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1kg mixed mushrooms such as oyster, cep, chestnut, morel, Portobello



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 3 garlic cloves, finely chopped
  • 125ml dry red wine
  • 1 tbsp tomato purée
  • 4 tbsp red wine vinegar
  • 2 bay leaves
  • 5 whole allspice berries
  • 1 large or 2 small cinnamon sticks
  • 4 whole cloves



    A clove is the dry, unopened flower bud of the tropical myrtle tree family used to flavour a…

  • 1 tsp black peppercorns
  • 2 tomatoes, peeled and finely chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 75g Kalamata black olive, pitted and chopped
  • 2 tsp Greek clear honey
  • 3 tbsp chopped flat-leaf parsley
  • 50g vegetarian kefalotyri/ pecorino, grated (optional)
  • Horseradish mash (see 'Goes well with'), to serve


  1. 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.

  2. 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.

  3. 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.

  4. 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').

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Comments, questions and tips

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13th Feb, 2019
I read the ingredients as pickled onions, it was inedible!! So please don’t make the same mistake as me, there is a difference between pickled and pickling!
Wendy McRonald's picture
Wendy McRonald
14th Dec, 2019
I just now read the recipe the same way as you did, so thank you very much for saving me from a culinary nightmare, wasted ingredients and a whole lot of time!
Ticks's picture
7th Nov, 2017
Lots of effort but worth it, boil onions for two mins to pop from their skins, don't use whole peppercorns of you'll be picking them out of your mouth, put cloves and cinnamon in an infuser bag to make them easier to retrieve. Cep and morels are expensive but worth the expense, the suggested mash is gorgeous.
Sam Beeton
25th Aug, 2017
delicious and unusual taste
24th Nov, 2014
Prep time far greater than 10 minutes, the whole dish took ages to prepare and tasted just ok. Not worth all the effort.
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