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This traditional soup is eaten after the midnight Easter church service to break the 40-day fast from animal products. It’s usually made with the internal organs from the lamb that is to be roasted on Easter Sunday….needless, to say, we prefer mushrooms instead!
1 onion, finely chopped
6 scallions, finely chopped
4 cups white mushrooms, sliced
2 cups portobello mushrooms, sliced
2 cups shiitake mushrooms, sliced
2 cups oyster mushrooms, sliced
1/2 cup arborio rice
1 head of romaine lettuce, sliced into thin ribbons
1 bunch of dill, finely chopped
6-7 cups water
3 tbsp tahini
the juice from 2 lemons
Heat the olive oil in a deep pot and saute the onion and scallions on low heat for 8 minutes.
Add the mushrooms and saute on high heat for another 8 minutes.
Add salt, pepper, the rice and stir for one minute.
Add the lettuce, dill and chervil or fennel leaves. Stir for 2 minutes and add the water.
Cook for 20-25 minutes, until the rice softens. If necessary, add more water, because it has to be a liquid soup.
Prepare the vegan avgolemono sauce by placing the tahini and lemon juice in a medium-sized bowl and mixing well with a whisk. Start adding spoonfuls of the hot mageiritsa soup gradually until the tahini mixture reaches the same temperature as the soup and is well-blended. Then pour the mixture back into the soup pot, stir well and remove the pot from the heat.
Wait 10-15 minutes before you serve the mageiritsa. Now you can enjoy the most traditional Greek Easter dish guilt-free!
The Vegan Greek Gyros recipe is part of our FREE Spring e-book "5 Vegan Greek Easter Recipes" that you can enjoy year round! Download the FREE "5 Vegan Greek Easter Recipes" e-book.
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