Mushroom Stew (Mushroom Stifado)
A hearty, mushroom stew with fresh mushrooms and a thick, glossy tomato-and-wine sauce packed with caramelized onions and a touch of spice.
Servings: 2
Calories: 520kcal
Ingredients
- 500 grams (17.6 ounces) mushrooms white button, brown, etc.
- olive oil
- 450 grams (2-3 medium-sized) onions sliced
- 2 garlic cloves minced
- 1 teaspoon dried thyme
- 2-3 sprigs fresh thyme
- a splash balsamic vinegar
- 1 teaspoon brown sugar
- 1 loaded teaspoon tomato paste
- ½ teaspoon ground all-spice or half nutmeg, half cinnamon
- 160 ml (⅔ cup) red wine
- 250 grams (1 cup) crushed tomatoes
- 500 ml (2 cups) hot water, vegetable, chicken, or beef stock
Instructions
- Cut mushrooms in half or, if too large, into 4 pieces.
- Heat a good splash of olive oil in a saute pan over high heat.
- Toss the mushrooms in the hot oil. Season with 1 teaspoon dried thyme. Shake and toss until they get a brownish colour, about 2-3 minutes. Then transfer to a bowl and keep aside.
- In the same pan, add another splash of olive oil. Enough to coat the bottom of the pan.
- Add the onions and season with salt. Caramelize the onions over moderate heat for 15-20 minutes.
- Pour in the balsamic and stir until it drains.
- Add the brown sugar and stir to combine.
- Pour in the wine and cook uncovered for 2-3 minutes until it stops smelling of alcohol.
- Add the allspice, sprigs of thyme, crushed tomatoes, and garlic. Pour in the water or stock. Season with salt and pepper.
- Cook over moderate heat, partly covered, until the sauce thickens. Raise the heat to high.
- Add the mushrooms and cook on high for 4-5 minutes.
- Serve with freshly ground pepper.
Nutrition
Serving: 1serving | Calories: 520kcal | Carbohydrates: 45g | Protein: 13g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Sodium: 216mg | Potassium: 1654mg | Fiber: 9g | Sugar: 23g | Vitamin A: 390IU | Vitamin C: 37mg | Calcium: 133mg | Iron: 5mg