Although this version skips the traditional meat in the stifado, it does not lack of flavors. The hearty taste of mushrooms is more than compensating for it. Serve with roasted lemon potatoes as a main dish or with pita bread as part of a mezze.
A can of sardines is often a cupboard staple that can be easily forgotten. You can turn it into a spicy creamy spread in 10 minutes. A fork and a bowl are all you need as kitchen utensils. A food processor is not required unless you prefer it really smooth. I personally prefer it with a bit of texture. Oil-packed sun-dried tomatoes are excellent to “mascarade” the fishy taste of the sardines and to give the pâté an appealing orange/red color.