Mushroom Stifado (Greek stew)

Health Highlights

Ingredients

454 gm	Pearl onion (peeled, or 14 oz frozen)
1/2 cup	Extra virgin olive oil (divided)
908 gm	Cremini (Italian) mushroom (trimmed)
1/3 cup	Garlic (chopped )
1 1/4 cup	Wine, table, red
454 gm	Fire Roasted Diced Tomatoes (or 2 cups crushed)
1 tsp	Kosher salt
2 tsp	Black pepper (freshly ground)
1/2 tsp	Granulated sugar
2 tbsp	Rosemary, fresh (finely chopped)
2 tbsp	Oregano, dried
1 stick(s)	Cinnamon
2 leaf	Bay leaf
1 tsp	Cloves (do not add them loose - tie in a piece of cheesecloth)

Clean and remove stems from mushrooms. Do not soak or wash mushrooms, but lightly brush off any loose dirt with a damp cloth. Set aside.
Peel pearl onions, if using frozen they often come already peeled. For fresh onions, drop them in boiling water for 2-3 minutes and rub peels off with dishcloth.
Heat 1/4 cup olive oil in pan and brown onions and garlic on low heat. Brown the pearl onions for 3-4 minutes before adding the garlic and cook for an addition 2-3 minutes.
Remove onions and garlic from pan, set aside.
Add cleaned mushrooms to the same pan. Do NOT add the remaining 1/4 cup of oil at this time. There will be enough left behind from the onions/garlic. Stir to coat mushrooms well and brown for 5 minutes on low-med heat.
Add wine to browned mushrooms and cook, uncovered, for 2 minutes until all liquid is absorbed. Scrape any bits of mushroom, onions and garlic from the bottom of the pan when you add the wine.
Add remaining olive oil, browned onions/garlic, tomatoes, herbs and spices. Stir to combine completely. Mushrooms should be just coverered with liquids. If need be, add up to another 1/2 cup of liquid (1/4 wine, 1/4 cup water).
Cook over low-medium heat, uncovered, for 40 minutes until almost all of the liquid has been cooked off and absorbed. Stir gently every 10 minutes or so while cooking.
Garnish with sprig of fresh rosemary or oregano. Spooned over rice, pasta, potatoes or enjoy by itself with a piece of crusty bread.

Calories 466

Calories from fat 249

Calories from saturated fat 35

Total Fat 27.6 g

Saturated Fat 3.9 g

Trans Fat 0.0 g

Polyunsaturated Fat 3.1 g

Monounsaturated Fat 19.8 g

Cholesterol 0

Sodium 884 mg

Potassium 1477 mg

Total Carbohydrate 35 g

Dietary Fiber 6.1 g

Sugars 14.2 g

Protein 9.2 g

Vegetables

7.9