A symphony of textures and flavor this chowder is made with four different kinds of mushrooms, lettuce, scallions seasoned with dill and lemon.
Magiritsa is a traditional Greek chowder made with sheep’s innards, lettuce and scallions. The meal breaks the 40 day Lenten fast and is served right after midnight strikes on Holy Saturday. Magiritsa has been a favourite of mine since I was a kid. One year, we had vegetarian guests for Easter and we didn’t want them to miss out on the magiritsa experience, so our mushroom version was born. The rich, earthy and meaty taste from the mushrooms replaces the offal perfectly.