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Wild Mushroom Spetzofai
A meatless take on the Pelion stew: sweet peppers and red onion simmered with oyster, portobello and porcini mushrooms, white wine, tomato and herbs, then sharpened with balsamic and finished with fresh olive oil.
- YieldServes 6
- Hands-on40 min
- Total56 min
- Difficulty
Ingredients
- 120 mlextra-virgin Greek olive oil, half for cooking, half to finish
- 3large red onions, halved and sliced
- 6green or red bell peppers, cut into strips 2.5 cm wide
- 4 clovesgarlic, minced
- 450 goyster mushrooms, wiped clean and trimmed; oversized ones halved lengthwise
- 450 gportobello mushrooms, wiped clean and trimmed; each cut into 3 or 4 slices
- 35 gdried porcini mushrooms, soaked in 360 ml warm water for 15 minutes (or use 115 g fresh porcini, wiped and trimmed)
- 240 mldry white wine
- 2 leavesbay leaves
- 1 tbsptomato paste, diluted in 120 ml water
- 10 sprigsfresh thyme
- 2 sprigsfresh rosemary
- 1½ tbspGreek balsamic vinegar, 1 to 2 tablespoons, as needed
- to tastesalt
- to tastefreshly ground black pepper
- 25 gfresh flat-leaf parsley, finely chopped
- 13 gfresh oregano, chopped
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