Mushroom Magiritsa (Vegetarian Greek Easter Soup)
- Total timeTotal
- 45′
- ServingsServings
- 4
Have you ever been at an Easter table, waiting for the hot, traditional magiritsa, only to see some guests who can't even bear to look at it? With this mushroom magiritsa with avgolemono, everyone can enjoy this delicious dish in its lightest version.
Have you ever been at an Easter table, waiting for the hot, traditional magiritsa, only to see some guests who can't even bear to look at it? With this mushroom magiritsa with avgolemono, everyone can enjoy this delicious dish in its lightest version.
I love classic magiritsa, but years ago I made this version for some people I love, and I was thrilled with it. It has the same flavors as traditional magiritsa, and because it uses mushrooms instead of offal, you can enjoy mushroom magiritsa easily, all year round!
Step by step
3 photos
Mushroom Magiritsa Recipe
Ingredients
Method
- Wipe the mushrooms clean with a kitchen towel and cut them into small cubes.
- Finely chop the dill and thinly slice the spring onions.
- Heat a pot over medium-high heat.
- Add a little olive oil and, once hot, add the oyster mushrooms and stir constantly.
- Keep the heat steady so the mushrooms don’t burn.
- Then add the rest of the mushrooms and keep stirring until most of their liquid has evaporated.
- Transfer the mushrooms to a deep plate and add a little more olive oil to the pot.
- Sauté the spring onions gently for 1–2 minutes, then add the mushrooms, stir, and add 750 ml water, the dill, salt and pepper.
- Lower the heat, cover and simmer for about 25 minutes. Taste the magiritsa and adjust the salt and pepper if needed.
- Now for the avgolemono. The secret is to make it in a blender or food processor: add the lemon juice, the egg and the cornstarch and blend until creamy.
- Take the pot off the heat and pour in the avgolemono. Shake the pot quickly so it spreads everywhere, then stir the magiritsa.
- Put the pot back on the heat and stir until it just comes to a boil.
- Serve hot, with freshly ground pepper.
- TipThis mushroom magiritsa is every bit as good as the classic, and it’s a wonderful mushroom soup for any occasion.
