Mushroom Stifado (Stew)
A stew made with aromatic spices, herbs, wine, and a variety of mushrooms. Serve it over rice pilaf, mashed potatoes or noodles. Or serve as the main dish on its own.
Ingredients
- 1 lb mushrooms of choice
- 4 tbsp olive oil
- 6 shallots finely chopped
- 4 cloves garlic finely chopped
- 1 tbsp coriander
- 1 14.5 ounce diced tomatoes canned
- 1 can tomato sauce
- 1 cup red wine
- 1 bay leaf
- 1 cinnamon stick
- 1 tsp allspice
- 2 tsp dried oregano
- 2 tbsp balsamic vinegar
- pepper to taste
- 2 tbsp fresh parsley chopped
Instructions
- Choose any varieties of mushrooms you prefer; there are no right or wrong combinations to use here.
- Clean the mushrooms by lightly brushing the tops with a damp towel or with a quick rinse under water. Do not submerge the mushrooms in water, as they act like a sponge and will absorb the water (and nobody likes watered down stew!).
- For the baby portobellos we used a teaspoon to remove the gills from the underside of the mushrooms. Cut the mushrooms into bite size pieces.
- Heat the olive oil in a large pot over medium high heat, add onion and saute until slightly soft.
- Add in the garlic, coriander seed and continue to saute for one minute.
- Add in the mushrooms.
- Add in the tomatoes, wine, bay leaf, cinnamon stick, pepper, allspice, oregano and vinegar. Stir to incorporate and bring the mixture to a slight boil.
- Reduce heat to low, stir occasionally and continue to cook for about 30-40 minutes or until mushrooms become soft and sauce has thickened slightly.
- Ladle into a bowl and garnish with freshly chopped parsley.
- The Mushroom Stifado can be served over rice, mashed potatoes, or noodles. Or serve it up by itself with a thick slice of bread for soaking up all those juices. Enjoy!
Nutrition
Calories: 286kcalCarbohydrates: 25gProtein: 7gFat: 15gSaturated Fat: 2gSodium: 909mgPotassium: 1179mgFiber: 6gSugar: 14gVitamin A: 925IUVitamin C: 24mgCalcium: 78mgIron: 4mg
Tried this recipe?Let us know how it was!