Recipe: Perfect Vegetarian magiritsa

Vegetarian magiritsa. Vegan Greek Easter soup - Magiritsa. Diet based on cereals, pulses, nuts, seeds, vegetables, fruits and other animal foods such as honey and eggs. Diet based on vegetables, legumes and green leaves.

Magiritsa: Greek Mushroom Soup For Easter [Vegan]. Take a big pot put the olive oil and heat on medium to high heat. Throw the rice and coat it with the oil. - Recipe Main Dish : Vegetarian magiritsa by Culinary Flavors Vegan μαγειρίτσα από τον Άκη Πετρετζίκη. Φτιάξτε εύκολα και γρήγορα μια χορτοφαγική πασχαλινή συνταγή με άγρια μανιτάρια και λαχανικά! Φτιάξτε τη για το Πάσχα! vegetarian vegan recipes. salty tarts & souffles & pies cheese casserole soup meat potato vegetable bread & crackers & pies salad pasta dressings diet- detox sea food starters sweets cookies & cakes & tarts gourmet . You can have Vegetarian magiritsa using 10 ingredients and 6 steps. Here is how you cook it.

Ingredients of Vegetarian magiritsa

1. You need 1/2 kg of pleurotus mushrooms.
2. Prepare 1/4 cup of oil.
3. You need 1 cup of finely chopped spring onions.
4. It's 1/4 cup of finely chopped dill.
5. Prepare 1/4 cup of finely chopped parsley.
6. It's 1 l of vegetable stock or hot water.
7. You need 1/3 cup of short grain white rice.
8. It's of salt, pepper.
9. You need 1 of egg white.
10. You need 1/4 cup of lemon juice.

See great recipes for Vaso's magiritsa, Magiritsa from the Chef in love too! Recipe by Basilikh Nowadays, magiritsa is also commonly served as a vegetarian soup, prepared mainly with mushrooms and vegetable stock along with rice, fresh herbs and egg lemon sauce. Some magiritsa recipes also use the neck and head of the lamb to prepare a stock for the soup. Greek Vegetarian Magiritsa This is an easy recipe for a vegetarian alternative to Magiritsa, which we posted yesterday and is traditionally eaten after the midnight service on Easter Saturday.

Vegetarian magiritsa step by step

1. Wash the mushrooms and dry them on kitchen paper..
2. Cut them with scissors into pieces, heat the oil in a pan and sauté till they are tender and lightly brown..
3. Add the onions and sauté for three more minutes..
4. Add the dill, parsley, water, salt and pepper. When the soup reaches the boil add the rice..
5. Cover with the lid and slowly simmer for 20 minutes until the mushrooms and the rice are tender..
6. Using a bowl, beat the egg white slightly, add the lemon juice and continuing beating, add a few spoonfuls of the soup. Pour the egg-lemon sauce into the soup stirring vigorously and then take it off the heat..

It's basically an alternative soup for those who are vegetarian or who do not like magiritsa. It's very, very nourishing and terribly easy and quick to make. A delicious vegetarian version of Magiritsa, the traditional soup enjoyed at midnight on Holy Saturday. Mushrooms cooked in a lettuce, spring onion and dill broth, and thickened with an egg-lemon sauce. And what better than to make it in the slow cooker?

Tweet

Subscribe to receive free email updates: