Stewed Mushrooms

960_GKES_freshI never associated mushrooms with Greek cuisine before, but Neni explained to me that they are frequently eaten in the north. I’ve been exploring some Greek wines lately, and at a recent tasting, I tried what could be called the nebbiolo of Greece, xinamavro, from the Naoussa region. My favorite was Boutari, a light-bodied red, a bit salty, and I think it is wonderful with this delicious dish (as is nebbiolo!).

Neni uses her own flavored oil (recipe in the Condiments section of this blog). The trick to this recipe is to keep the vegetables chunky, otherwise they cook down too much. Bucovo is a crushed red pepper from the eponymous town in Macedonia. It has a slightly sour, smoky flavor and is an essential spice in Greek cooking. This dish is perfect for a light supper served with bread and cheese. Megan Fawn Schlow, who shot these pictures, said she couldn’t stop eating it. (She texted “yum yum yum yum yum.”)


Stewed Mushrooms
Serves 4

¼ cup olive oil (enough to cover the bottom of the baking pan)
2 ½ lbs mushrooms (various species, but Neni like cremini), cleaned and chopped in large bite-sized chunks
½ lb bell peppers, chopped in bite-sized pieces, or 1 long green sweet chile pepper
1 cup chopped juicy seeded tomatoes, or about ½ cup canned chopped canned tomatoes (see Note)
1 cup thinly sliced shallots
1/2 cup white wine
4-5 large garlic cloves, thickly sliced (about 2 tablespoons)
1 tablespoon sweet bucovo, or 1 teaspoon smoked paprika
2 teaspoons hot bucovo, or ½ teaspoon hot paprika
Big pinch of dried oregano
Salt and freshly ground black pepper to taste
3 tablespoons chopped flat-leafed parsley

  • Preheat the oven to 450F.
  • It’s best to make this is an earthenware pan. Otherwise, use a baking pan about 9X12 inches that will hold the mushrooms snugly. Pour the oil in the bottom of the pan.
  • Combine all of the ingredients except for the parsley in a large bowl and mix gently. Mix everything well. Cover the pan with aluminum foil. Stab a few holes in the foil with a knife to allow steam to vent.
  • Place the mushrooms in the oven and cook for 20 minutes, then remove the pan and give the mushrooms a good stir. Return to the oven and cooking for an additional 10 to 25 minutes, checking periodically, until the peppers are tender and the mushrooms have given off all their liquid, about 45 minutes.
  • You are looking for cooked vegetables with a nice sauce where the oil has just barely started to separate. Remove from the oven, mix in the parsley. Let the mushrooms rest until warm, and then serve.
  • Note: Don’t use tomato puree. It makes the dish too tomatoey.


2 Comments on “Stewed Mushrooms

  1. What a wonderful dish. I have come to prefer roasting mushrooms over sauteeing them. I think an oven roast brings out the best in mushrooms – and many vegetables for that matter. I like that you have left them chunky. I have a tendency to chop finely or slice thinly. I must resist the knife!

  2. I just made this and the smell in the house is so good! Just like an Italian deli! It tastes good too, so I’m going to serve it over polenta tonight. Thanks.

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