Name: Greek Mushroom Stew (Manitaria Stifado)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 tbsp olive oil; 12 pearl onions, peeled; 4 cloves garlic, sliced; 500 g button mushrooms; 1 tsp ground clove; 1 tsp ground cumin; ½ tsp ground allspice; 2 tbsp tomato paste; 1 cup vegetable stock; 1 cup red wine; ½ cup passata; 1 orange, zest and juice; ¼ cup dried porcini mushrooms; 1 cinnamon quill; 2 bay leaves; ½ bunch flat leaf parsley, chopped; Salt; 2 cups cooked white rice

Greek Mushroom Stew (Manitaria Stifado)

Yields4 Servings

Prep Time10 minsCook Time40 minsTotal Time50 mins

Ingredients

2 tbsp olive oil

12 pearl onions, peeled

4 cloves garlic, sliced

500 g button mushrooms

1 tsp ground clove

1 tsp ground cumin

½ tsp ground allspice

2 tbsp tomato paste

1 cup vegetable stock

1 cup red wine

½ cup passata

1 orange, zest and juice

¼ cup dried porcini mushrooms

1 cinnamon quill

2 bay leaves

½ bunch flat leaf parsley, chopped

Salt

2 cups cooked white rice

Method

1

Place a large heavy based saucepan over medium heat. Add the olive oil, onions and garlic and cook, stirring for 3-4 minutes.

2

Add the mushrooms to the pan and cook, stirring for a further 3-4 minutes or until lightly browned and starting to soften.

3

Add the ground spices and cook, stirring for 1-2 minutes or until fragrant.

4

Add the tomato paste and cook, stirring for 1-2 minutes.

5

To deglaze the pan, add the stock and red wine. Bring to the boil then reduce heat to low. Add the passata, orange juice, half of the orange zest, porcini mushrooms, cinnamon and bay leaves. Stir to combine then continue to simmer, uncovered for 20 minutes or until the mixture reduces.

6

Remove and discard the bay leaves and cinnamon quill. Season to taste with salt and pepper.

7

Serve on a bed of rice and top with chopped parsley and remaining orange zest.

Recipe written by Helena Dowdall