Jackfruit and Mushroom Stifado

Name: Jackfruit and Mushroom Stifado
Yield: Serves 6-8
Ingredients: 3 large onions, finely chopped; 2 garlic cloves, crushed; 540 g tinned jackfruit; 1 bay leaf; 200 g shallots; 1 tsp aniseed; salt and freshly ground black pepper; 500 g vegetable stock; 300 g mushrooms, chopped; 100 ml water; 90 g tomato purée; 400 g tin chopped tomatoes,; 150 ml olive oil; 4 tbsp red wine vinegar; finely chopped parsley, to garnish

Preparation info

Serves
6-8

Difficulty
Medium

Appears in

The Secret of Spice

By Tonia Buxton

Published 2019

About

Stifado in Greek means to infuse or literally stuff with flavour, and that’s exactly what this dish delivers. This is another of the dishes I made for The Real Greek restaurants, so if you like the sound of it and don’t want to cook it you can pop in and try it there.

Ingredients

3 large onions, finely chopped
2 garlic cloves, crushed
150 ml olive oil

Main course
Vegan
Gluten-free

Method

Soften the onion and garlic in the oil in a large pan on a low heat, for around 5 minutes. Add the mushrooms and shallots and fry until the juices begin to run. This should take 5-7 minutes. Add the spices and mix well. Add the tomato purée, mix and then add the chopped tomatoes.

Add the jackfruit, then pour in the water and stock and mix well. Check the seasoning.

Bring to the