Greek Mushroom Stew

• portions: 6 servings
• temps actif: 15 minutes
• temps total: 1 hour 30 minutes

Ingrédients

1 1/2 pounds pearl onions or small shallots, (defrosted, if frozen)

3/4 cup extra virgin olive oil

2 garlic cloves, (sliced)

1 tablespoon tomato paste

1 pound button mushrooms, (quartered)

1/4 pound Shiitake mushrooms, (halved or quartered)

1/3 pound oyster mushrooms, (torn into bite-size pieces)

1 cup dry red wine

2 teaspoons sugar

1/2 teaspoon ground black pepper (or 8 whole peppercorns)

1/2 teaspoon ground allspice (or 6 whole allspice berries)

3/4 teaspoon ground cloves (or 10 whole cloves)

1 1/2 teaspoons ground cinnamon (or 1 cinnamon stick)

1 teaspoon dried oregano

2 bay leaves

1 (15 ounce) can tomato puree

1/2 teaspoon salt

1 to 2 cups water

3 tablespoons honey

Instructions

Prepare the onions. Begin by peeling the pearl onions or shallots and halving any that are as large as a golf ball or bigger. Set them aside.

Sear the onions. Heat olive oil in a large sauté pan or pot over medium heat. Add the prepared pearl onions or shallots and cook, stirring occasionally, until they become slightly golden and caramelized, about 8 minutes. Use a slotted spoon to remove the onions from the pan and set them aside, leaving the oil behind.

Sauté the mushrooms. Add the garlic and tomato paste to the pan. Cook, stirring, for about 1 minute until fragrant. Add all the mushrooms and stir to combine. Sauté the mixture until browned and the mushrooms have slumped slightly, about 3 minutes.

Add the spices. Pour in the red wine, then add the sugar, black pepper, allspice, cloves, and cinnamon, oregano, and bay leaves. Stir well to combine all ingredients.

Add liquids. Return the onions to the pan. Add the tomato puree and salt. Add just enough water to cover the ingredients, taking care not to add too much since the mushrooms will release additional liquid during cooking.

Simmer the stew. Cover the pan with a lid and reduce the heat to medium-low. Simmer for 30 minutes, covered. Then remove the lid and continue simmering for an additional 20 to 30 minutes, or until the sauce has thickened and reduced by about half. Taste the stew and adjust the seasoning as needed.

Finish and serve. Remove from heat and add the honey. Mix well to combine. Remove the allspice berries, whole peppercorns, bay leaves, whole cloves, and cinnamon stick and serve.

Nutrition

• Calories: 425 kcal
• Lipides Totaux: 27.8 g
• Lipides Saturés: 3.9 g
• Lipides Insaturés: 22.9 g
• Sodium: 257.7 mg
• Glucides Totaux: 36.2 g
• Fibres Diététiques: 5.9 g
• Sucres Totaux: 21.6 g
• Protéines: 6.6 g