Tuesday, March 10, 2015

Shroom Stifado

I made this Greek stew Monday night which is a healthier version of beef stifado. Both recipes were made on The Chew (I love them!) and so I thought it's probably better I go with the healthier version considering I don't want to gain all my baby weight in one night. Honestly, I couldn't have even told you it was "healthy" because it was super hearty and full of flavor. Definitely keeping this recipe on hand.

  • 2 tbsp extra virgin olive oil
  • 2 lbs cremini, shiitake and oyster mushrooms, cleaned & cut into bite size pieces
  • 1 lb shallots, thinly sliced
  • 2 cloves garlic, minced
  • 1 tbsp tomato paste
  • 2 tbsp chopped fresh oregano
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1/2 cup white wine
  • 2 cups tomato puree
  • 4 cups mushroom stock (can also use veg or chicken)
  • 1 lb sweet potatoes, peeled and grated
  • 2 bay leaves
  • 1/4 cup parsley, chopped to garnish
  • greek yogurt, to garnish
  • kosher salt and pepper
  • Place a dutch oven over med high heat. Add a drizzle of olive oil. Add mushrooms and cook, stirring occasionally, until golden brown. About 8 minutes. Remove from the pot and set aside.
  • Add the shallots and season with salt and pepper. Cook until browned. Then reduce the heat to low and continue to cook for an additional 20 minutes. 
  • Next, add the garlic, tomato paste, oregano, allspice, and nutmeg. Stir to combine and toast everything for 30 seconds. 
  • Next, add the wine, tomato puree, stock and bay leaves. Add the potatoes and cooked mushrooms. Bring to a simmer and cook until the potatoes are tender, about 10-15 minutes. 
  • Remove from the heat. Garnish with parsley and a dollop of yogurt.
Picture is from The Chew...as usual I forgot to take a picture of my own :)

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