Magiritsa (Greek Easter soup) with mushrooms
During fasting, Magiritsa with mushrooms is a cherished dish in Greek cuisine, especially during Easter. This traditional soup, typically made with lamb offal, is adapted with mushrooms to accommodate dietary restrictions. With its rich and hearty flavors, Magiritsa offers a nourishing and comforting option for those observing fasting rituals. Enjoying a bowl of Magiritsa with mushrooms during fasting brings a sense of tradition and culinary delight, making it a special part of Easter celebrations in Greek households.
We clean the mushrooms and cut them into small pieces.
We put the mushrooms in a bowl of salted water and let them soak for a few minutes.
We drain the mushrooms very well and dry them with absorbent kitchen paper.
We put the oil and butter in a pan and sauté for a while the white part of the spring onions together with the onion.
Then, we add the mushrooms and sauté well for about 5 minutes.
Then, we add the endives, dill, parsley and the green part of the spring onions.
We fill the pot with water to cover all the ingredients.
We let the stew boil on low heat for about 20 minutes and towards the end, we season with salt and pepper.
We take the pot off the heat to stop the boiling and make the egg-lemon sauce mixture with the 2 eggs and lemon juice.
We pour the egg-lemon sauce into the pot and mix very gently.
If we don't have fresh mushrooms we can use canned mushrooms.
For the preparation of the egg-lemon sauce we follow a classic recipe.
