Greek Style Mushroom Stew — outside the recipe box

Prep Time: About one hour (20 mins hands-on)

Meal Notes: Otherwise known as manitaria yiahni, this Greek mushroom stew makes an easy, hearty, and flavorful vegetarian dinner. Consider serving over pasta, polenta, mashed potatoes, or rice. Alternately, serve with a green salad and loaf of bread.

Source: Slightly modified from Ikaria: Lessons on Food, Life, and Longevity from the Greek Island Where People Forget to Die by Diane Kochilas

Ingredients

1 1/2 lbs mixed mushrooms*
1/4 cup Greek extra virgin olive oil
1 large yellow onion
2 garlic cloves
1/2 cup dry red wine
14 oz can diced can tomatoes
3 Tablespoons red wine vinegar
2 bay leaves
Pinch of ground allspice
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and pepper to taste

Directions

Prepare the ingredients: For large mushrooms, cut into thick strips or quarters. Mince the garlic. Dice the onion.
Simmer the stew: In a large wide pot (or Dutch oven), heat the olive oil over medium heat. Add the onions and cook until wilted, about 8 minutes. Add the garlic and stir for a minute. Stir in the mushrooms, cooking them in the oil for 2-3 minutes, then add the red wine. As soon as the wine boils off, add the rest of the ingredients. Cover the pot and simmer over medium-low heat until everything is tender, 30-40 minutes. Serve.

*Mushrooms: I like to use a mix of portobello, oyster and porcini mushrooms in this recipe. But use whatever you can easily find. Using all porobellos would work; chanterelles, cremini, or shiitakes would also work. If you use dried mushrooms, reconstitute them in water for about 20 minutes before adding them to the stew, then add the soaking liquid with the red wine.