Vegan Mushroom Magiritsa (Greek Easter Soup)
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.
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!
Notes
Extra Tip: Don't forget to make the most delicious vegan tsoureki (Greek Sweet Bread) to take off these festive days!