Autumn in the Mediterranean means gentle rain, cozy kitchens, and food that warms both body and soul. Fortunately, nature provides everything we need for that — and two of its finest gifts are chestnuts and mushrooms, ingredients that inspire some of the most comforting seasonal dishes.
While some mourn the end of summer, true food lovers welcome fall with open arms. The first rains bring renewal to the land, and with it come earthy, fragrant mushrooms and sweet, nutty chestnuts — two ingredients that invite you to slow down and cook.
Mushrooms, born from the damp soil, are full of depth and versatility. They can transform into endless dishes — from creamy risottos to rustic casseroles, elegant salads, or rich oven bakes. Greek cuisine has long embraced them, and the country’s lush forests reward cooks with some of the most flavorful varieties.
Chestnuts, meanwhile, are the very symbol of autumn. Just the sight of them at the market stirs nostalgia: you bring them home, score their shells, and roast them until the scent fills the kitchen. Their sweet, buttery flavor is irresistible — perfect for both savory and sweet creations.
To truly celebrate these autumnal treasures, we turned to two chefs who know how to honor Greece’s seasonal bounty: Mihalis Chalkias, Executive Chef at Marmari Palace in Kos, and Sotiris Evangelou, Executive Chef at Makedonia Palace in Thessaloniki. Here, they share two dishes that bring the essence of fall to your table.
Mushroom Stifado (Greek Mushroom Stew)
Recipe by Mihalis Chalkias
Preparation time: 10 min
Cooking time: 40 min
Difficulty: Easy
Serves: 6
Ingredients
- 1.5 kg white mushrooms, diced
- 300 g red onions, thinly sliced
- 3 bay leaves
- 8 allspice berries
- 1 cinnamon stick
- 2 garlic cloves
- 2 tsp tomato paste
- 80 ml red wine
- 300 g fresh grated tomato
- 80 ml extra virgin olive oil
- Salt and pepper to taste
- 1 tsp sugar
- A pinch of thyme
Method
Heat the olive oil in a large pot over low heat. Sauté the onions with the cinnamon, bay leaves, allspice, and garlic until soft and fragrant. Add the mushrooms and continue cooking until their liquid evaporates.
Stir in the tomato paste, deglaze with the wine, and add the grated tomato. If needed, add a little water. Season with salt, pepper, thyme, and sugar, and simmer gently for about 30 minutes until the sauce thickens and turns silky.
Serve warm with rustic bread or over creamy mashed potatoes.
Pork with Chestnuts and Mushrooms
Recipe by Sotiris Evangelou
Preparation time: 20 min
Cooking time: 2½ hours
Difficulty: Easy
Serves: 8
Ingredients
- 2.5 kg pork shoulder or leg, cut into chunks
- 1 kg mushrooms
- 500 g peeled chestnuts
- 1 carrot, diced
- 2 onions, diced
- 2 garlic cloves, chopped
- 2 celery stalks, diced
- 1 cinnamon stick
- 2–3 cloves
- 2–3 allspice berries
- A little flour for dusting
- 1 glass red wine
- 1 glass orange juice
- 2–3 glasses water or broth
- A pinch of black peppercorns
- Salt
- Extra virgin olive oil
Method
In a heavy, oven-safe pot, heat some olive oil and sear the pork on all sides until golden. Season lightly with salt and set aside.
Add a little more oil and sauté the carrot, onion, garlic, and celery until soft. Return the pork to the pot, dust with a little flour, and pour in the orange juice. Deglaze with red wine and let simmer gently until slightly reduced.
Add the broth or water, along with the cinnamon stick, allspice, pepper, and cloves. Cover and place in a preheated oven at 200°C (390°F). Cook for 1½ hours until the meat is tender.
Meanwhile, lightly sauté the mushrooms and chestnuts in olive oil. Add them to the pot and cook for another 30 minutes, until everything is soft, aromatic, and beautifully glazed.
This dish is pure comfort — the sweetness of chestnuts, the earthiness of mushrooms, and the tenderness of slow-cooked pork create a balance of flavors that define Mediterranean autumn cooking at its best.
