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Fofi's Stifado Me Manitaria

A mushroom and shallot stew, richly spiced with clove, cinnamon, rosemary and bayleaf.

Course: dinner, Main Course
Cuisine: Greek
Keyword: mushroom, stew
Servings: 4 people
Ingredients
  • 100 ml organic extra virgin olive oil, Ladi Biosas (EVOO)
  • 500 g whole shallots, peeled
  • 2 garlic cloves, thinly sliced
  • 1/3 tsp ground cloves
  • 1/3 tsp ground cinnamon
  • 1 tsp rosemary
  • 3-4 bayleaves                                          
  • 400 ml tomato purée
  • 1 tbsp tomato paste
  • 1 soup-spoon Greek honey
  • Salt and pepper to taste (I used 2 teaspoons of table salt)                 
  • 100 ml red wine
  • 250 g mushrooms, thickly sliced (I used swiss-brown mushrooms)
  • Extra EVOO for drizzling at the end
Instructions
Preparing the stifado me manitaria

  1. In a large pot heat the EVOO on medium heat

  2. Add the shallots to the pot and cook till they brown a little

  3. Add the garlic and cook for 1-2minutes

  4. Add the ground cloves, ground cinnamon, rosemary, bay leaves, tomato purée, tomato paste, Greek honey, salt and pepper, stirring carefully (so shallots do not fall apart)

  5. Cook on medium heat for 5 minutes· Add the wine and mushrooms and reduce the heat to a simmer. Place a lid on the pot and cook for about 30 minutes, stirring occasionally, until the shallots soften

  6. Turn the heat off and drizzle the stifado generously with more EVOO (this will intensify all the flavours)

Serving the stifado me manitaria

  1. Serve with crusty fresh bread and a glass of your favourite wine.

    Kali Orexi!