Mushroom Stew (Manitaria Yiahni)
Autumn and early winter, from October to December, create the perfect conditions for wild mushrooms to grow in Ikaria. The locals hope for rain followed by some sunshine, as this is the environment in which the mushrooms flourish.
Each variety of mushroom grows in its own terrain, either high in the mountains or close to the sea. This influences their taste, colour and shape. Ikarians know where to hunt for them and also know which not to pick as some are poisonous. There are dozens of varieties that are used in stews and pies.
Serve with fresh bread, as a side or as a sauce over pasta.
Ingredients 14
For The Grated Tomato
3 ripe tomato, grated
1 garlic clove
1 tsp sugar
For The Stew
60 ml olive oil
1 red onion, diced
1 garlic clove, crushed
600 g mushrooms, thickly sliced or left whole if small
100 ml red wine
2 tbsp red-wine vinegar
1 bay leaf
1 tbsp oregano, finely chopped, use half quantity if using dried
1 tbsp thyme, finely chopped, use half quantity if using dried
1⁄4 tsp ground nutmeg
Pinch ground cumin
150 g baby green peas
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Method 5
To grate a , first cut it in half. Then, holding the skin side in the palm of your hand, grate the tomato flesh into a large bowl. Once you have grated all the tomatoes, add the to maximise the flavour, and a pinch of salt and the whole . Allow the tomato mixture to sit for a few minutes to develop the flavours.
Heat the in a large saucepan over a medium heat. Add the and sauté until soft.
Add the crushed and combine well with the . Add the and gently combine with the onion and garlic mixture. Cook for 2–3 minutes.
Pour in the and bring to the boil. Reduce the heat to a simmer and add the grated , , , , , , and . Season to taste with salt and pepper and simmer gently for about 15–20 minutes, add the and continue cooking for a further 10 minutes until the are tender.
Serve with fresh bread, as a side or as a sauce over pasta.
