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Recipe for Manitaria Yiahni – Greek Mushroom Stew

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Mushrooms are foraged wild throughout Greece. This is the type of knowledge that people pass down through the generations. This recipe is cooked throughout Greece, and you can use either wild or cultivated mushrooms. You can use any mushroom you have on hand.

Ingredients:

  • 1/4 cup Greek olive oil
  • 2 large onions, chopped
  • 2 garlic cloves, minced
  • 1 1/2 pounds mushrooms of choice, sliced (oyster, cremini, porcini, baby bella, etc)
  • 1, 14 ounce can diced tomatoes, undrained
  • 3 tablespoons red wine vinegar
  • 2 bay leaves
  • Pinch ground allspice
  • 1 teaspoon dried Greek oregano
  • 1 teaspoon dried thyme
  • Salt, to taste
  • Pepper, to taste

Directions:

In a large pot or a Dutch oven, add the olive oil. Set the heat on medium and warm the oil for 1-2 minutes. Add the onions and saute for about five minutes or until onions are translucent. Stir in the garlic cloves and saute for another minuted. Stir in the mushrooms and cook with the onions for another five minutes. Add the diced tomatoes, red wine vinegar, bay leaves, allspice, oregano, thyme, salt, and pepper. Cover the pot and lower the heat to medium-low. Cook for about 30 minutes, or until all the ingredients are tender.

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This post was written by GreekBoston.com