I love serving this with a fava puree but you can serve with an olive oil mash instead. If you do decide to cook fava (I would strongly recommend it, it goes a long way and it is delicious in so many different dishes) I would suggest you buy from a Greek supplier as it is different from the yellow split peas sold in supermarkets, although of the same family.
Ingredients (serves 4)
- 3 medium size onions
- 3 garlic cloves, finely chopped
- 300g mixed fresh mushrooms
- 20g dried shitake mushrooms
- 2 tbsp extra virgin olive oil
- 100ml dry white wine
- 250ml vegan stock
- 1 tbsp tomato paste
- 100ml passata
- 2 bay leaves
- ¼ tsp ground all spice
- 1 tsp soft brown sugar
- 2 tbsp white wine vinegar
For the fava puree
- 300 g of fava
- 1 medium white onion
- 1 bay leaf
- 20ml Virgin olive oil
- Lemon juice to taste
- Truffle oil to drizzle (optional)
To serve
- A few Greek basil leaves or finely chopped parsley
- A few baby pickled onions, chopped in half – I used some from a jar with baby cornichons by Opies Foods.
- A seed crumb for texture (optional)
Method
Start by cooking the fava. Wash it in a colander under running water until the water runs clear and put in a pan. Add cold water to come 2-3 cm above the fava. Bring to the boil skimming the impurities that float on top of the water. Add the onion and bay leaf, reduce the heat and cook for about an hour, just shaking the pan from time to time so that the fava does not catch and add more water if required until it is a puree consistency. Leave to cool a little and blitz in a blender to a fine puree. Add some sea salt and freshly ground black pepper to season, lemon juice to taste and the olive oil little by little, stirring till fully incorporated.
To make the stifado, start by putting the dried shitake mushrooms and 200ml of boiling water in a bowl and leaving to soak for a couple of hours. When soft, squeeze the water out and slice the mushrooms.
Clean and trim the fresh mushrooms and peel and cut the onions in half. Cut each half onion in thick slices.
Bring a large saucepan with the olive oil to a medium heat. Add the onions toss them in the oil and cook stirring for 4-5 minutes. Add all the mushrooms and garlic and stir for a couple more minutes. Pour the wine in the pan and let it evaporate.
Next, add the tomato paste and stir for a minute or so and then add the passata, stock, water in which the mushrooms had soaked, bay leaves, vinegar and sugar. Season with a little salt and freshly ground black pepper, stir, bring to the boil, cover the pan, lower the heat and cook slowly until the onions are soft, the mushrooms cooked and the sauce has greatly reduced, approx. 40-45 minutes. Stir occasionally towards the end to avoid catching on the pan bottom. Adjust seasoning and serve.