Manitaria Stifado (Greek Mushroom Stew with Pearl Onions, Cinnamon, and Red Wine)
Manitaria stifado is Greek mushroom stew slow-braised with pearl onions, cinnamon, allspice, and red wine. Chef Niko's Kos winter recipe.
Ingredients
Mushrooms
- 500 g cremini (chestnut) mushrooms, halved if large
- 300 g portobello mushrooms, cut into thick wedges
- 200 g shiitake mushrooms, stems removed
- 3 tbsp olive oil for browning
- Salt and black pepper
Stifado base
- 400 g pearl onions, peeled fresh or frozen
- 4 garlic cloves, whole and peeled
- 3 tbsp extra virgin olive oil
- 200 ml dry red wine Xinomavro or robust red
- 400 g tin whole plum tomatoes, crushed by hand
- 150 ml vegetable stock or water
- 2 tbsp red wine vinegar
- 1 tbsp tomato paste
- 1 cinnamon stick
- 4 allspice berries
- 3 whole cloves
- 2 bay leaves
- 1 tsp sugar
- Salt and black pepper to taste
- 1 tbsp fresh flat-leaf parsley, roughly chopped for serving
Instructions
- Blanch and peel pearl onions (or thaw frozen). Pat dry.
- Brown mushrooms in 3+ batches in hot oiled pot until deeply golden. Season. Set aside.
- In same pot, cook pearl onions in olive oil 8-10 minutes until golden. Add garlic and whole spices. Cook 2 minutes.
- Add tomato paste. Cook 1 minute. Pour in red wine. Reduce by half, 5-7 minutes.
- Add plum tomatoes, stock, vinegar, and sugar. Season.
- Return mushrooms to pot. Stir gently.
- Bring to simmer. Cover. Cook on lowest heat 45-55 minutes. Remove lid last 10 minutes.
- Remove whole spices. Adjust seasoning. Serve with bread or pasta, scattered with parsley.
Notes
This stew is significantly better the next day. The spices integrate fully and the sauce deepens overnight. Reheat gently with a small splash of water if needed.
Nutrition
Calories: 290kcal | Carbohydrates: 24g | Protein: 9g | Fat: 16g | Fiber: 6g