Indulge in a tantalizing twist on tradition with our Vegan Magiritsa! Our chef’s ingenious creation swaps out lamb offal for hearty mushrooms, creating a dish that’s equally delicious and perfect for vegans. Bursting with flavor and originality, this appetizing variation preserves the essence of the classic magiritsa while catering to a plant-based lifestyle.
Vegan Magiritsa: A twist on the traditional Easter favorite
Print RecipeIngredients
- 2 lb (1 Kg) of mushrooms (we used 0.5 kg each of portobello and oyster mushrooms for the recipe)
- 1 romaine lettuce
- 1 lb (0.5 Kg) fresh spinach
- 1,8 oz (50gr) dill
- 2 cloves of garlic
- 1 freshly squeezed lemo
- 1.5l water
- 1 tsp cornflour
- 0.2 oz (5gr) sea salt
- 0.1 oz (3gr) grated black peppercorns
- 5 tbsp extra virgin olive oil
Instructions
1. Chop the mushrooms into quarters
2. Wash the romaine lettuce and spinach and cut into strips.
3. Wash, clean and finely chop the dill
4. Heat the oil in a saucepan
5. Add the mushrooms and sauté
6. Add the romaine lettuce, spinach and garlic
7. Add lukewarm water, season with salt and pepper and cook over a high heat for approximately 30 minutes. Stir several times.
8. Add finely chopped dill to the pan 5 minutes before the end of cooking
9. Mix the lemon juice and cornflour in a glass and add to the pan. Stir the soup and serve hot.
TIPS FROM THE CHEF
The mushrooms do not need to be washed, it is sufficient to clean them with a cloth so that they do not become too watery.
Add the dill just before the end of the cooking time to preserve the flavor and aroma.
If you want the soup to be thicker, you can add some rice along with the lettuce and spinach.
Two different types of mushroom give the magiritsa a special flavor. One type should definitely be either portobello or porzini.
Wheat flour can just as easily be used instead of corn flour. In this case, however, it must be cooked for about 30 minutes right from the start.
