Vegetarian Magiritsa
Author/ Συγγραφέας: Katerina
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
- 5 scallions chopped
- 1 onion chopped
- 3 tbsp olive oil
- 100 gr. / 3.5 oz. rice
- 1 lettuce chopped
- 500 gr. / 1 lb. endives
- 2 cups dry white wine
- 250 gr. white mushrooms sliced
- 250 gr. / 9 oz. pleurotus mushrooms sliced
- ½ lt. / 17 oz. vegetable broth
- Salt, pepper
- 4 tbsp dill chopped
- 1.5 cups milk full fat
- 2 eggs
- Juice of 3 lemons
- 6 tbsp corn starch
- 2.5 cups of the stew’s juice
- Take a big pot put the olive oil and heat on medium to high heat.
- Sauté the onions for 5 minutes.
- Throw the rice and coat it with the oil.
- Add the lettuce and the endives and sauté them until they lose ⅔ of their volume.
- Throw the mushrooms sauté for a couple of minutes and then add the wine and broth.
- Salt and pepper, add the dill, cover and simmer at low heat for 45 minutes.
- In a pot pour all the milk, but ¼ cup.
- In a small bowl add the ¼ cup milk and the corn starch and whisk to dissolve.
- Set aside.
- In another bowl whisk the eggs with the lemon juice and set aside.
- Turn on fire to medium/high and put the pot with the milk on top.
- Add 1 cup from the stew’s juice to the milk.
- The rest 1 cup of stew’s juice pour it in the egg/lemon batter slowly, slowly so as to bring both batters at the same temperature.
- When the milk/juice batter starts to bubble, add the corn starch and whisk.
- When it starts to thicken, remove from heat and add the egg/lemon/stew juice batter and whisk to incorporate.
- Bring again to fire, reduce heat to low and let it boil, whisking constantly for couple of minutes.
- If your sauce is too thick you can add the rest ½ cup of juice to thin it.
- If not simply discard it.
- Pour the avgolemono sauce to the soup and make sure it covers mushrooms and the greens.
- Serve in a deep dish.
Recipe adapted from Mina Kakania
Recipe by Culinary Flavors at https://www.culinaryflavors.gr/vegetarian-magiritsa/
3.3.3070