What are you going to eat on Holy Saturday?

Don’t worry, Helen is here! And when Helen cooks, you will never be left without a wonderful meal for every occasion! A wonderful recipe for vegan magiritsa (greek soup that everyone eats on Holy Saturday after the ressurection of Jesus) is waiting for you to enjoy it with your friends and/or family! And if you are alone, just take the whole pot for yourself! Don’t think about it! An indescribable taste of a mushrooms’ combination becomes one with the traditional recipe and gives a new “color” and aromas to your kitchen. And all this without having to spend a lot of time, but instead enjoy the process and the result in a short time. Also, all the ingredients are easy to find just by going to the nearest supermarket, which makes the recipe even more irresistible.

Did I use to eat magiritsa?

No, no and again no! When I was a child, I vividly remember that smell, which personally repelled me not only from trying magiritsa, but also from the kitchen space itself that was flooded with that smell. So, I always ended up eating tsoureki (honestly, it wasn’t bad). Now, however, I am very happy, because I have managed to make a recipe that pleases me and even pleases the same – if not more – and the others. So I share with you this recipe, which, if you follow, you will surely enjoy it!

Vegan Mushroom Magiritsa (Greek Easter Soup)

whenhelencooks

A festive recipe that will stand out on Holy Saturday and will give you, your family and friends indescribable flavors and aromas. Of course, it is an ideal meal for any other day, especially for those who love mushrooms.

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Greek

Servings 5 servings

Ingredients

Ingredients for the magiritsa:

150 g glutinous rice
200 g portobelo mushrooms
400 g white mushrooms
200 g plevrotus mushrooms
1/2 lettuce
6 fresh onions
1 dry onion
1 tbsp. salt
1 pinch of fresh ground pepper
1 tbsp. garlic powder
4 tbsp. olive oil
1 bunch of dill
1 cube of vegetables
50 ml white wine
1-1,5 l water

Ingredients for the "avgolemono":

2 tbsp. tahini
juice of 2 lemons
4 tbsp. magiritsa broth

Instructions

For the magiritsa:

Peel and mince the onions (dry and fresh) and add them in the hot olive oil in a saucepan. Fry them for 5 minutes on medium heat.
Then, add the mushrooms and continue frying for another 5 minutes.
Add our spices (salt, pepper, garlic powder) and mix.
Quench with white wine.
Add the rice, lettuce, dill (minced) and vegetable cube together with the water.
Boil all the ingredients together for 20 minutes.

For the "avgolemono":

A few minutes before the magiritsa is ready, prepare the "avgolemono".
Add the tahini and lemon juice to a bowl and mix them. Add, gradually, the hot broth.
Add the "avgolemono" in the magiritsa slowly and let it set for about 5 minutes
Serve and enjoy!