Cook a vegan-friendly Greek feast with Georgina’s manitaria stifado (mushroom stew). With wild mushrooms, onions, and aromatic spices all coming together for a deliciously rich flavor this is a hearty dish perfect for a cosy meal
Preparation time
less than 30 mins
Cooking time
1 to 2 hours
Serves
Serves 4
Dietary
Vegetarian
By Georgina Hayden
From Saturday Kitchen

This dish is packed with wholesome ingredients, featuring healthy mushrooms, aromatic herbs, and a rich tomato-based sauce. With a Nutri-Score A rating, it provides a balanced meal full of flavor and nutrients. (Nutri-score)
Equipment
Ingredients
For the stifado
- 600g/1lb 5oz very small or baby onions
- 50ml/2fl oz olive oil
- 4 garlic cloves, finely sliced
- 1 tsp ground allspice
- 1kg/2lb 4oz wild mushrooms, trimmed and wiped clean, larger ones torn in half
- 4 sprigs fresh thyme
- 3 bay leaves
- 1 cinnamon stick
- 200ml/⅓ pint red wine
- 200ml/⅓ pint passata
- 2 tbsp red wine vinegar
- Sea salt and freshly ground black pepper
For the bulgur wheat pilafi
- 2 onions, finely sliced
- 2–3 tbsp olive oil
- 150g/5½oz vermicelli rice noodles
- 800ml/1⅓ pints vegetable stock
- 1 cinnamon stick
- 200g/7oz bulgur wheat
- Sea salt and freshly ground black pepper
Method
For the Stifado
- Bring a large pan of water to a boil. Remove from heat and add the onions for 2 minutes to make peeling easier. Peel carefully, leaving them whole.
- Preheat the oven to 200°C/180°C Fan/Gas 6.
- Heat a large casserole dish on medium-low heat and add the olive oil and peeled onions. Fry for 5 minutes, then add the garlic and allspice. Fry slowly for another 5 minutes until golden.
- Add the wild mushrooms, season with salt and black pepper, and add thyme. Fry for 5-10 minutes until the mushrooms release moisture and become golden. Don’t stir too often.
- Add bay leaves, cinnamon stick, and red wine. Turn up the heat and bring to a boil. Let it bubble for a couple of minutes to reduce the wine slightly.
- Add passata and red wine vinegar, bring to a boil again, then cover and transfer to the oven. Cook for 35 minutes, removing the lid for the last 15 minutes. The onions should be soft and the sauce rich.
For the Bulgur Wheat Pilafi
- Heat a large saucepan on medium-low heat and add olive oil and sliced onions. Season with salt and black pepper and fry for 5 minutes.
- Break in the vermicelli noodles and increase the heat. Let the pasta brown for a few minutes, then add stock and cinnamon stick. Bring to a boil.
- Stir in the bulgur wheat, season again with salt and pepper, and once bubbling, cover and reduce heat. Cook for 8 minutes, then remove from heat.
- Cover with a tea towel, then place the lid on top. Let it rest for 5 minutes, then fluff with a fork.
Suggested Wine Pairing
Majestic: Les Vins de Régusse Côtes du Rhône – £8.00
Tasting notes: A bright, fruity red wine with flavors of red berries and spices, which pairs wonderfully with the rich and aromatic mushroom stew.
Tesco: El Duque Rioja – £6.50
Tasting notes: A medium-bodied Spanish red with balanced fruitiness and subtle spice, ideal for complementing the flavors of the stifado.
Sainsbury’s: La Serre Chardonnay – £7.50
Tasting notes: A fresh white with citrus and green apple notes, offering a crisp contrast to the rich, savory stifado.
What can you serve with this
- Greek salad: The fresh, tangy flavors of a Greek salad balance the richness of the stifado.
- Pita bread: Soft pita is perfect for soaking up the delicious sauce from the stifado.
- Grilled vegetables: The smokiness of grilled vegetables enhances the earthy flavors of the mushrooms in the dish.
Nutri-score Health Check
This dish rates as A in Nutri-Score. The use of wild mushrooms, onions, and a tomato-based sauce makes it a well-balanced, nutrient-rich meal, full of fiber and antioxidants. It’s a healthy choice for those looking for a filling, plant-based meal.
Recipe FAQ
- Can I use other types of mushrooms for this recipe? Yes, you can use button mushrooms or any other variety of your choice, though wild mushrooms provide a deeper flavor.
- Is there a gluten-free option for the pilafi? Yes, you can substitute the bulgur wheat with quinoa for a gluten-free version.
- Can I make this recipe ahead of time? Absolutely! The stifado can be made in advance and stored in the fridge for up to 3 days. The flavors will develop further with time.
- Can I freeze this dish? Yes, both the stifado and pilafi freeze well. Just ensure to cool them before storing in airtight containers.
- Can I use red onion instead of white onions? Yes, red onions will add a slightly different flavor but will still work well in this recipe.
- What is the best way to store leftover pilafi? Store leftovers in an airtight container in the fridge for up to 2 days.
- How do I make the pilafi fluffier? After cooking, cover the pilafi with a tea towel and let it rest for 5 minutes before fluffing with a fork.
- Can I add extra spices to the stifado? Yes, feel free to experiment with spices like cumin or paprika for an added kick.
- Is this dish vegan? Yes, this recipe is entirely plant-based and vegan-friendly.
- What wine goes best with the bulgur wheat pilafi? A crisp white wine like Chardonnay complements the pilafi’s texture and flavors beautifully.
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