Stifado me Manitaria (Mushroom Stifado)
Recipe type: Vegetarian/Main Course
Cuisine: Greek
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.
  • 1 ½ pounds mushrooms, any variety (shiitake or portobello are great)
  • 1 pound pearl onions
  • ¾ cup olive oil
  • 2 cups spicy tomato juice
  • 1 cup red wine
  • 2 medium tomatoes, diced (or a 15-ounce can of diced tomatoes)
  • 1 (10-ounce) can of tomato sauce
  • 3-4 tablespoons dried oregano
  • 1 cinnamon stick
  • 5 garlic cloves, sliced
  • 3 tablespoons pickling spice
  • Fresh oregano or parsley for garnish
  • Water, if needed
  • Cheesecloth and twine for the pickling spices
  1. To prepare, clean the mushrooms by lightly brushing the tops with a damp towel. If using portobello mushrooms or larger shiitake mushrooms, cut into halves or quarters. Use a paring knife to trim the stem ends and peel away the skins from the pearl onions. Slice the garlic and set aside.
  2. Cut a thick 4” square of cheesecloth, pour the pickling spice into the middle of the cheesecloth, fold the corners and tightly tie together with twine. This is your spice bag. You’ll remove it later.
  3. Place a pot on medium-high heat and add the olive oil. Add the mushrooms and season lightly with salt, pepper and oregano.
  4. Add the wine, onions and garlic.
  5. Add spicy tomato juice, diced tomato, and tomato sauce, cinnamon stick, more oregano, and the spice bag to the pot. The stew should be covered with liquid, so add more oil, wine or water if needed.
  6. Cover pot, reduce the heat and simmer the stew slowly for about 1 ½ to 2 hours. Be sure to stir the pot occasionally and continually season to taste.
  7. Cook until mushrooms and onions are tender and the sauce has thickened. Remove the spice bag.
  8. Garnish with fresh oregano and serve.
Recipe by Eleni Saltas at