Greek mushroom and onion stew (Manitaria stifado)

Greece is mushroom heaven, and one of the places especially known for wild and cultivated mushrooms is Evia, a wondrous island just an hour from Athens. This Greek recipe for mushroom stew, replete, of course, with extra virgin Greek olive oil, is but one example of the many different ways islanders and others appreciate mushrooms in the kitchen.

Credit: My Greek Table

• serves

  6

• prep

  10 minutes

• cook

  50 minutes

• difficulty

  Easy

Stifado is the name given to all stews that call for the small, whole onions that characterise this dish.

Ingredients

• 1 cup dried porcini mushrooms
• 900 g (2 lb) mixed cultivated mushrooms, such as cremini, portobellos, button mushrooms, oyster mushrooms etc.
• ¼ cup plus1½-2½ tbsp olive oil
• 900 g (2 lb) small stewing onions, peeled and whole
• 2 large bay leaves, torn slightly
• 1-2 sprigs fresh rosemary
• Black peppercorns
• 1½ tbsp (30 ml) strong red wine vinegar
• 1½ tbsp (30 ml) Mavrodaphne wine (or other fortified red wine)
• Salt to taste
• 450 g (1 lb) egg noodles or Greek hilopites, cooked (optional)
• Parsley, to garnish

Soaking time: 30 minutes.

Instructions

1. Place the dried porcini in a bowl and cover with warm water. Leave to soak for 30 minutes.
2. In a large wide pot, heat ¼ cup of the olive oil and add the onions, tossing to coat. Cover and cook over low heat for 25 to 30 minutes, until the onions are tender, translucent, and caramelised.
3. While the onions are cooking, clean and trim the fresh mushrooms. Cut the portobellos in half.
4. Add all the mushrooms except the porcini to the pot. Add the bay leaves, rosemary, and peppercorns. Toss very gently to combine, cover, and simmer over low heat for another 15 minutes. Add the porcini and their soaking liquid, strained through a coffee filter or fine mesh sieve, the vinegar and  wine. Cook for about 5 to 10 minutes for flavors to meld and pan juices to reduce and thicken.
5. While the mushrooms are cooking, bring a pot of water to a rolling boil, season generously with salt, and cook the noodles. Drain.
6. Serve the mushrooms over the noodles, garnished with chopped parsley.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stifado is the name given to all stews that call for the small, whole onions that characterise this dish.