Stifado me Manitaria (Mushroom Stifado)
Recipe type: Vegetarian/Main Course
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Stifado is a Greek stew made with onions, tomatoes, wine, cinnamon and other spices, and is commonly made with a central ingredient such as meat, game, or seafood, or mushrooms like this recipe calls for.
  • -3 cups mushroom variety (shiitake or portabella)
  • -3 cups pearl onions
  • -¼ cup olive oil
  • -4 cups spicy V8 juice
  • -1 cup red wine
  • -1 medium tomato, diced (or a can of diced tomatoes)
  • -1 10 oz can tomato sauce
  • -1 Tablespoon oregano
  • -1 cinnamon stick
  • -3 garlic cloves, whole
  • -4 garlic cloves, crushed
  • -1 oz container pickling spice
  • -Cheesecloth
  1. 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. Set aside.
  2. Peel the pearl onions and chop the garlic and set aside.
  3. Cut a thick square of cheesecloth and pour the pickling spice and the 3 cloves of garlic into the middle of the cheesecloth and tightly tie together cheesecloth with twine. This is your spice bag.
  4. In a medium pot, heat olive oil and add the mushrooms. Lightly brown (about 5 minutes) on low to medium heat.
  5. In the pot, add V8 juice, diced tomato, and tomato sauce. Bring to a boil. Once you’ve reached a boil, turn down heat to low-to-medium heat.
  6. Add the wine, spice bag, cinnamon stick, oregano, bay leaf and onions and garlic. The mushrooms should be covered with liquid, so add more if need be.
  7. Keep the heat on low and let the stew cook slowly to thicken the sauce. This will take about 2 hours. Be sure to occasionally stew the pot and season to taste if necessary.
  8. Cook until mushrooms and onions are tender and the sauce has thickened.
  9. Garnish with oregano and serve with sliced bread and enjoy!
Recipe by Eleni Saltas at