Mushroom Stifado

By KDHarmon

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 pounds cremini, shiitake and oyster mushrooms (cleaned, cut into bite-size pieces)
• 1 pound shallots (thinly sliced)
• 2 cloves garlic (minced or finely grated)
• 1 tablespoon tomato paste
• 2 tablespoons chopped fresh oregano
• 1/2 teaspoon allspice
• 1/2 teaspoon nutmeg
• 1/2 cups white wine
• 2 cups tomato puree
• 4 cups mushroom stock
• 1 pound sweet potatoes (peeled, & grated)
• 2 bay leaves
• 1/4 cup parsley (chopped, to garnish)
• 8 tablespoons low-fat Greek yogurt (to garnish)
• kosher salt and freshly ground black pepper

Details

Adapted from abc.go.com

Preparation

Step 1

Place a Dutch oven over medium high heat. Add a drizzle of olive oil. Add the 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, mushroom stock and bay leaves. Add the potatoes and the 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 tablespoon of Greek yogurt.

Makes 6-8 servings.

Tips
- Replace the mushroom stock with water or vegetable stock.
- Be sure to brown the mushrooms and onions well to enhance the flavor.