These wild mushrooms are simmered with small onions and become a beautiful stifado.
Materials for four servings:
500 gr. onions for stifado
100 ml extra virgin olive oil
50 gr. morel mushrooms soaked in hot water
500 gr. white mushrooms, thickly sliced
Three cloves garlic, finely chopped
130 ml dry red wine
Three bay leaves
500 gr. tomato juice
One cinnamon stick
Five allspice grains
salt, black pepper
sourdough bread, for accompaniment
Procedure
Step 1
First, clean the onions. Then, rinse them and strain them well. Then, pour them dry into a large bowl. If necessary, pat them dry with kitchen paper.
Step 2
Pour half of the olive oil into a saucepan and heat it over medium to high heat. Once it is well heated, add the cleaned onions. Let them wilt for a while for about 4 minutes, stirring often with a marise.
Step 3
Then add the mushrooms and the garlic and mix, sauteing for another 2 minutes. Extinguish with the wine.
Step 4
When the alcohol evaporates, add the bay leaves, tomato juice, cinnamon, and spices and let them boil over medium heat for about 40 minutes. Taste for salt and pepper and add accordingly.
Step 5
When the stifado sauce has thickened, and the onions have softened enough, add the rest of the olive oil.
Step 6
Remove the pan from the heat and serve immediately, accompanied by a nice sourdough bread.
Giorgos Dimitrakopoulos is a columnist for Cantina. Translated by Paul Antonopoulos.
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