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Mushroom stifado

Mushroom stifado

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Rating: 4 out of 5.7 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal419
fat29g
saturates4g
carbs19g
sugars14g
fibre9g
protein11g
salt1.4g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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').

Goes well with

Recipe from Good Food magazine, November 2014

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Overall rating

Rating: 4 out of 5.7 ratings
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