Vegetarian Magiritsa
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Main Course
Cuisine/ Κουζίνα: Greek
Ingredients/ Συστατικά
  • 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
For the Avgolemono
  • 1.5 cups milk full fat
  • 2 eggs
  • Juice of 3 lemons
  • 6 tbsp corn starch
  • 2.5 cups of the stew’s juice
Instructions/ Εκτέλεση
  1. Take a big pot put the olive oil and heat on medium to high heat.
  2. Sauté the onions for 5 minutes.
  3. Throw the rice and coat it with the oil.
  4. Add the lettuce and the endives and sauté them until they lose ⅔ of their volume.
  5. Throw the mushrooms sauté for a couple of minutes and then add the wine and broth.
  6. Salt and pepper, add the dill, cover and simmer at low heat for 45 minutes.
For the Avgolemono
  1. In a pot pour all the milk, but ¼ cup.
  2. In a small bowl add the ¼ cup milk and the corn starch and whisk to dissolve.
  3. Set aside.
  4. In another bowl whisk the eggs with the lemon juice and set aside.
  5. Turn on fire to medium/high and put the pot with the milk on top.
  6. Add 1 cup from the stew’s juice to the milk.
  7. 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.
  8. When the milk/juice batter starts to bubble, add the corn starch and whisk.
  9. When it starts to thicken, remove from heat and add the egg/lemon/stew juice batter and whisk to incorporate.
  10. Bring again to fire, reduce heat to low and let it boil, whisking constantly for couple of minutes.
  11. If your sauce is too thick you can add the rest ½ cup of juice to thin it.
  12. If not simply discard it.
  13. Pour the avgolemono sauce to the soup and make sure it covers mushrooms and the greens.
  14. Serve in a deep dish.
Notes/ Σημειώσεις
Recipe adapted from Mina Kakania
Recipe by Culinary Flavors at