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.

Ingredients:

• 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

Directions:

• 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 :)