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Wild Mushroom Stew
Stifado-style stew from Pelion: small whole onions cooked to caramelised sweetness in olive oil, then simmered with a mix of creminis, chanterelles and oyster mushrooms, finished with morels, red wine vinegar and sweet Mavrodaphne wine.
- YieldServes 6
- Hands-on45 min
- Total1 h 12 min
- Difficulty
Ingredients
Mushrooms
- 450 gcremini mushrooms, cleaned and halved
- 115 gmorels, cleaned and halved lengthwise
- 115 gchanterelles, cleaned and trimmed
- 115 goyster mushrooms, cleaned and trimmed
- 100 mlolive oil, 1/4 cup plus 2 to 3 tablespoons, divided: 60 ml for the onions, the rest with the mushrooms
- 900 gsmall stewing onions, about 2 lb, peeled and left whole
- 2large bay leaves, torn slightly
- ½ tspwhole black peppercorns
- 2 tbspstrong red wine vinegar, or 3 tbsp balsamic vinegar in place of both vinegar and wine
- 2 tbspMavrodaphne wine, sweet Greek red dessert wine
- to tastesalt
To serve
- 450 gegg noodles or Greek hilopittes, cooked, optionaloptional
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