Enjoy a comforting, rich, and aromatic Vegan Greek Mushroom Stifado! This Greek-inspired stew is packed with tender mushrooms, sweet pearl onions, and the warmth of bay leaves, tomato paste, and red wine vinegar. Perfect for a cozy meal that transports you to the Mediterranean.
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Why You’ll Love This Recipe
- Authentic Flavor: Inspired by the classic Greek stifado, this vegan version keeps all the beloved flavors.
- Hearty and Satisfying: With mushrooms as the main ingredient, this dish is rich and fulfilling.
- Perfect for Special Occasions or Cozy Nights: Ideal for gatherings or a quiet night in, it’s a great way to elevate a meal.
Ingredients
- Fresh mushrooms (1 lb) – Use a mix of oyster, chestnut, or baby portobello mushrooms for variety.
- Pearl onions (1 cup) – These sweet onions add authentic flavor and texture to the dish.
- Yellow onion (1 medium) – Finely chopped to add a base of flavor.
- Olive oil (2 tbsp) – Adds richness and flavor to the stew.
- Vegan butter (1 tbsp) – Adds a buttery taste and smoothness.
- Tomato paste (2 tbsp) – Brings depth and richness to the sauce.
- White miso paste (1 tsp) – Adds umami to mimic the depth of a meat stew.
- Better Than Bouillon (1 tbsp) – Enhances the flavor (vegetable or mushroom flavor recommended).
- Coconut sugar (1 tbsp) – Balances acidity with a touch of sweetness.
- Red wine vinegar (½ cup) – Adds tang and brings out the flavors.
- Warm water (2 cups) – Thins the stew as needed for desired consistency.
- Bay leaf (1) – Adds aromatic flavor.
- Salt and black pepper – To taste.
- Lemon juice – Optional, for brightness and balance.
Steps
- Prepare the Ingredients: Clean and halve the mushrooms if large. Peel pearl onions and chop the yellow onion finely.
- Sauté Aromatics: In a large pot or wide skillet, heat olive oil over medium heat. Add the yellow onion and cook until softened, about 3-4 minutes.
- Add the Mushrooms and Pearl Onions: Increase the heat slightly, add the mushrooms and pearl onions, and cook until they start to brown, about 5-7 minutes.
- Add Tomato Paste, Miso, and Seasonings: Stir in the tomato paste, miso, Better Than Bouillon, and coconut sugar. Let the mixture cook for another 1-2 minutes to bring out the flavors.
- Deglaze with Red Wine Vinegar: Pour in the red wine vinegar to deglaze, scraping any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.
- Add Water and Bay Leaf: Pour in the warm water and add the bay leaf. Lower the heat, cover, and let it simmer for 20-25 minutes until the flavors meld and the mushrooms are tender.
- Adjust Seasoning: Add salt, black pepper, and a squeeze of lemon juice if desired. Adjust seasoning to taste and serve warm.
Variations
- Add Red Wine: Swap half of the red wine vinegar for red wine to add more depth and richness.
- Use Different Mushrooms: Try shiitake or wild mushrooms for added flavor complexity.
- Add Vegetables: Include carrots or baby potatoes for an extra hearty meal.
Substitutions
- Olive Oil: Use avocado oil for a neutral flavor.
- Coconut Sugar: Substitute with maple syrup or regular sugar.
- Red Wine Vinegar: Balsamic vinegar works well if you want a slightly sweeter taste.
FAQ
Can I make this in advance?
Yes, it tastes even better after the flavors have had time to meld. Store in an airtight container in the fridge for up to 3 days.
What if I don’t have Better Than Bouillon?
You can use vegetable broth instead of water and skip the bouillon, though it might be less concentrated.
How can I thicken the stew if it’s too thin?
Simmer uncovered for an additional 5-10 minutes to reduce the liquid.
Top Tip
For maximum flavor, let the mushrooms brown well before adding the other ingredients. This adds a savory depth that makes this dish truly special.
Hint
Serve over white rice or a hearty grain like farro or barley for a satisfying meal.
This Vegan Greek Mushroom Stifado will fill your home with the fragrant, rich scents of Greek cuisine, making it a perfect dish for special occasions or a cozy evening. Enjoy every bite of this comforting, mushroom-packed delight!
Vegan Greek Mushroom Stifado
Enjoy a comforting, rich, and aromatic Vegan Greek Mushroom Stifado! This Greek-inspired stew is packed with tender mushrooms, sweet pearl onions, and the warmth of bay leaves, tomato paste, and red wine vinegar. Perfect for a cozy meal that transports you to the Mediterranean.
Ingredients
- 1 lb fresh mushrooms oyster, chestnut, or baby portobello, cleaned and halved if large
- 1 cup pearl onions peeled
- 1 medium yellow onion finely chopped
- 2 tablespoon olive oil
- 1 tablespoon vegan butter
- 2 tablespoon tomato paste
- 1 teaspoon white miso paste
- 1 tablespoon Better Than Bouillon vegetable or mushroom flavor
- 1 tablespoon coconut sugar
- ½ cup red wine vinegar
- 2 cups warm water
- 1 bay leaf
- Salt and black pepper to taste
- 1 teaspoon lemon juice optional, for added brightness
Instructions
- Prepare the Ingredients: Clean and halve the mushrooms if large. Peel pearl onions and chop the yellow onion finely.
- Sauté Aromatics: In a large pot or wide skillet, heat olive oil over medium heat. Add the yellow onion and cook until softened, about 3-4 minutes.
- Add the Mushrooms and Pearl Onions: Increase the heat slightly, add the mushrooms and pearl onions, and cook until they start to brown, about 5-7 minutes.
- Add Tomato Paste, Miso, and Seasonings: Stir in the tomato paste, miso, Better Than Bouillon, and coconut sugar. Let the mixture cook for another 1-2 minutes to bring out the flavors.
- Deglaze with Red Wine Vinegar: Pour in the red wine vinegar to deglaze, scraping any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes.
- Add Water and Bay Leaf: Pour in the warm water and add the bay leaf. Lower the heat, cover, and let it simmer for 20-25 minutes until the flavors meld and the mushrooms are tender.
- Adjust Seasoning: Add salt, black pepper, and a squeeze of lemon juice if desired. Adjust seasoning to taste and serve warm.
