Dora Kitinas-Gogos reveals her recipe for a vegetarian stifado
Note: I’ve given you a vegetarian stifado as not to contradict what I have said about meat eating in the winter months.
300 grams of any type of meaty mushrooms
300 grams of button mushrooms
1 large onion
½ kilo small shallots, I hand pick these so I get the smallest possible
3-4 cloves garlic
1 tin crushed tomatoes
2 tablespoons tomato paste
*1 cup red wine
*¾ cup olive oil
*1 tablespoon red wine vinegar
*2 – 3 bay leaves
*¼ teaspoon cumin
*¼ teaspoon cinnamon
*¼ teaspoon black pepper
*3-4 whole cloves
*1 cup water
*½ teaspoon sugar
*1. Put shallots in hot water and bring to boil for about 2-3 minutes, pour out hot water and replace with cold, allow to cool.
*2. When cooled, peel and sauté in half the oil in a heavy bottomed saucepan and set aside.
*3. Clean mushrooms. I like to give them a quick rinse one by one and wipe them quickly so as not to allow them to absorb water. There is the school of thought that mushrooms should not be washed, I have always washed them to avoid soil and grit in my cooking.
*4. Cut larger mushrooms in thin slices and leave the button mushrooms whole or at best cut in half, add the remaining oil, sauté and put aside.
*5. Chop onion and garlic very fine and sauté in remaining oil, if needed add a little more oil.
*6. Add shallots, tomato paste diluted in a cup of water, add crushed tomatoes, red wine, vinegar, all the spices and the seasoning, add bay leaves, bring to the boil and add the mushrooms.
*7. Cook on moderately low heat for about ¾ hour or until mushrooms, shallots are soft and tender and the sauce has thickened.