Mushroom magiritsa, a Mediterranean chowder

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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.

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Magiritsa four mushroom chowder
A symphony of textures and flavor this chowder is made with four different kinds of mushrooms, lettuce, scallions seasoned with dill and lemon.
Course Soups
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Votes: 0
Rating: 0
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NUTRITIONAL INFO
Calories 167kcal
Protein 7g
Fat
4g
Fat 4g
Carbs 23g
Ingredients
Ingredients
Instructions
  1. Start by roughly chopping the onions and the scallions, and preparing the garlic. Then finely chop the dill, wash and roughly chop the lettuce, followed by the mushrooms which also need to be dry cleaned (see instructions on pX) and sliced. Set aside.
  2. Heat a large pot. Add the oil and the pepper lower the heat to medium-high.
  3. Add the the garlic and give it a stir with a wooden spatula, add the onions and sprinkle the salt over them , let them rest for 30 seconds, [add any spices here] mix everything well and keep stirring for a minute or so till the onions become from white to a semi-transparent color.
  4. Sauté for 5 minutes, till the onions wilt and turn golden brown, all their water is gone and they are left only with the oil. (If they start sticking to the bottom of the pan add a little beer and scrape the bottom of the pan with your spatula, till most of the beer is gone.)
  5. Pour in the rice and toss in the cubed mushrooms and saute for 5-7 minutes until everything begins to soften. Toss in the lettuce and give it a generous stir. Add the water or the beer. As soon as it starts bubbling lower the heat to low (⅓ of your stoves range)
  6. Simmer for 30 minutes. Stir in the fresh dill, the oregano and keep stirring for 30 seconds, Take it of the heat.
  7. In a mixing bowl crack the 4 eggs and beat well add the lemon juice and continue beating. Take 1 cup (around 240 ml) of broth from the pot and while stirring, slowly pour in the egg and lemon mixture. Feel the outside of the bowl; if it is hot then it’s ready. If it isn’t, slowly add some more broth as before. Now, pour the egg lemon sauce into the pot, and give the soup a thorough stir.
  8. Pour the soup to your bowls and serve.
Recipe Notes

 

RECIPE TIPS

To preheat a pot dry, put on high until you can feel the heat on the palm of your hand holding it about 6 inches, 15cm, above the bottom.

When you your salt right over your onions, it helps shed their water quicker and they are less likely to burn.

Bay leaves even though they maybe cooking for a while they are still very brittle and they could be dangerous if you swallow small piece. It is OK to eat bay leaves but they need to be in powder form

 


 

Nutrition Facts
Magiritsa four mushroom chowder
Amount Per Serving
Calories 167 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 618mg 26%
Potassium 861mg 25%
Total Carbohydrates 23g 8%
Dietary Fiber 4g 16%
Sugars 5g
Protein 7g 14%
Vitamin A 52%
Vitamin C 66%
Calcium 12%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.

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