I was given this recipe by a lovely Cypriot. I had never come across it before. It can be made with all kinds of mushrooms. I used shiitake with a Cabernet Sauvignon and found them delicious except that the stalks remained chewy, so cut those off if you use them.

　　

Ingredients

serves 6

　　1 1/2 large onions, sliced

　　4 tablespoons extra-virgin olive oil

　　11 ounces mushrooms, left whole, or cut in half if very large

　　Salt and pepper

　　1 cup red wine

　　

Step 1

In a saucepan, fry the onions in the oil, covered, slowly over low heat, stirring occasionally, for about 20 minutes, until soft and golden.

　　

Step 2

Add the mushrooms, salt and pepper, and the wine and cook, covered, over low heat until the mushrooms are soft—between 10 and 30 minutes, depending on the mushrooms. Take off the lid to reduce the sauce if necessary.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf