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Stifado with mushrooms

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.

Stifado with mushroom


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

*5-6 peppercorns

*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.

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