Braised Wild Mushrooms (Manitaria Stifado)

5 from 1 vote

To my mind, this is one of the great vegan dishes of Greece. It is earthy and light, but also deeply satisfying and hearty. For a lovingly curated array of Greek ingredients to pair with this recipe, check out my online store here.

5 from 1 vote

Braised Wild Mushrooms (Manitaria Stifado)

By Diane Kochilas

Prep Time 10

Cook Time 45

Recipes, Vegan, Vegetables, Vegetarian

Prep Time 10

Cook Time 45

Recipes, Vegan, Vegetables, Vegetarian

Ingredients

2 pounds / 1 kilo various fresh mushrooms
1 packet dried porcini
1 packet dried morels
½ cup olive oil
2 pounds / 1 kilo Stifado onions
1 tbsp. Flour
2 bay leaves
Pink peppercorns
Whole Black peppercorns
5 whole allspice berries
½ cup dry red wine
3 Tbsp. balsamic vinegar
Salt

Instructions

1. Soak the dried mushrooms in warm water for 1 hour. Halve or quarter the fresh mushrooms.
2. Heat olive oil in a large pot over low heat and add the whole onions. Sprinkle with a little salt and cook slowly until caramelized, shaking the pot back and forth now an then to color the mushrooms on all sides. This will take about 30 minutes. Add flour.
3. Add fresh mushrooms to pot. Stir. Pour in wine. Cook down for a few minutes, or until mushrooms are about halfway cooked. Add the dried mushrooms and their reserved liquid, strained. Cook until tender. Serve warm. THese go nicely with basmati rice and with Greek or other noodles.

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Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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Braised Wild Mushrooms (Manitaria Stifado)