My whole life, I’ve randomly craved a specific food or cuisine that eventually led to weeks of indulgence in it. A couple of years ago I went complete left field of Greek cuisine and made stir-fry every other day. Another time it was protein pancakes. Now it’s mushroom everything. Whenever I dine I order a mushroom omelet or mushroom burger, and at least once a week I’ll whip up a quick dinner of mushrooms, onions, garlic, olive oil and wine. It’s simple, tasty, and any leftover wine is always put to good use for drinking.
Being mushroom obsessed, I began searching for different ways to cook the fleshy fungus, with a Greek style. That’s when I found a great recipe on “The Greek Vegan,” a blog by Kiki Vagianos that she’s dedicated to sharing healthy Greek vegan recipes. The recipe she had was for mushroom stifado and it inspired me to make my own version. I couldn’t believe I had never thought to substitute the meat for mushrooms. Now those long days of fasting from meat will be much easier.
My recipe for mushroom stifado is the same one I use for beef stifado, except I add more mushrooms because they shrink as they cook. Try something new and follow along this mushroom stifado recipe, or add variations, especially different combinations of mushrooms if you prefer. All I suggest is grabbing some fresh psomi (bread) to fully enjoy the rich stifado sauce.
- 1 ½ lbs mushroom variety (shiitake or portabella)
- 1 lb pearl onions (frozen works)
- ½ cup olive oil
- 1 cup V8 juice
- 1 cup red wine
- 1 medium tomato, diced (or a 15 oz can of diced tomatoes)
- 1 10 oz can tomato sauce
- 1 Tablespoon oregano
- 1 cinnamon stick
- 5 garlic cloves, sliced
- 1.5 oz pickling spice
- water, if needed
- To prepare, clean the mushrooms by lightly brushing the tops with a damp towel. If using portabella mushrooms or larger shiitake mushrooms, cut into halves or quarters. Peel the pearl onions and slice the garlic and set aside.
- Cut a thick square of cheesecloth and pour the pickling spice into the middle of the cheesecloth and tightly tie together cheesecloth with twine. This is your spice bag you’ll remove later so you don’t get chunks of spice into your stew.
- Place a pot over medium high heat, add olive oil and sauté the onions (about 5 minutes). Add the garlic and mushrooms, and lightly brown for 2-3 minutes.
- Add the wine and when mostly evaporated, add the V8 juice, diced tomato, tomato sauce, cinnamon stick, oregano, and pickling spice bag. The stew should be covered with liquid, so add more wine or water if not.
- Cover with a lid, reduce the heat and simmer the stew slowly. This will take about 1 ½ hours. Be sure to occasionally stir the pot and season to taste.
- Cook until mushrooms and onions are tender and the sauce has thickened. Remove the spice bag.
- Garnish with oregano and serve with sliced bread.