Home Cook Together. Celebrate Life.

GreekAuthentic Cuisine

Manitaria Stifado

Serves 4 to 6 Entree vegetarian

Manitaria Stifado

In the mountain villages of Greece, Manitaria Stifado is a rustic dish, its roots entwined with the rhythms of rural life. Here, olive oil flows freely, salt is measured by instinct, and the ever-present lemon waits to brighten the final dish. This recipe reflects the way a Greek family cook prepares it, passed down through generations and cherished on any day that calls for the warmth of tradition mingled with the earthiness of mushrooms.

The dish envelops you with the deep, savory aroma of mushrooms mingling with the sweetness of pearl onions and the warm spice of cinnamon. Red wine and a splash of vinegar lend depth and a hint of tang, creating a balanced symphony of flavors. Enjoy it at your table, as generations have before, savoring each bite of this comforting, aromatic stifado.

Ingredients

  • 800 gmushrooms
  • 400 gpearl onions
  • 100 mlred wine
  • 2 tbspvinegar
  • 1 stickcinnamon
  • 80 mlolive oil
  • to tastefine sea salt and black pepper

Method

  1. Begin by cleaning the 800 g mushrooms with a damp cloth to remove any dirt, then cut them into thick slices. Peel the 400 g pearl onions, keeping them whole to maintain their shape during cooking. Season the mushrooms and onions with a generous pinch of fine sea salt and black pepper, ensuring even coverage to enhance their natural flavors.
  2. In a large, heavy-bottomed pot, heat 80 ml of olive oil over medium heat. Add the pearl onions and cook gently, stirring occasionally, until they become translucent and start to caramelize, releasing a sweet aroma. This should take about 10 minutes, and the onions should be soft but still hold their shape.
  3. Add the sliced mushrooms to the pot with the onions. Stir to coat the mushrooms in the olive oil and allow them to cook until they release their moisture and begin to brown slightly. The mushrooms should be tender and have absorbed some of the flavors from the onions, taking on a rich, earthy scent.
  4. Pour in 100 ml of red wine and 2 tbsp of vinegar, then add 1 stick of cinnamon. Stir the mixture gently, ensuring the cinnamon stick is submerged to infuse its warm, spicy notes throughout the dish. Allow the liquid to simmer until it reduces slightly, intensifying the flavors and creating a harmonious blend.
  5. Once the liquid has reduced, cover the pot and lower the heat to a gentle simmer. Allow the stifado to cook slowly for about 20 minutes, stirring occasionally. The dish is ready when the mushrooms are tender and the sauce has thickened to a glossy consistency, clinging to the mushrooms and onions.
  6. Taste the stifado and adjust the seasoning with more fine sea salt and black pepper if needed. Serve the Manitaria Stifado hot, accompanied by crusty bread to soak up the flavorful sauce and lemon wedges on the side for a fresh, zesty contrast.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Greek cuisine