Vegetarian “Mageiritsa”


  • 2 pounds of a variety of mushrooms
  • 10 spring onions
  • 1/4 cup olive oil
  • 1/4 cup rice
  • 1 head of lettuce
  • 1/4 cup chopped dill
  • 2 eggs
  • Juice of 1 1/2 lemon
  • salt and pepper to taste.

How to make: Wipe the mushrooms clean with a wet cloth. If they are big cut into smaller pieces. Wash and dry the lettuce leaves and cut them coarsely with your hands. Wash and chop the onions. Rinse the rice. In a pot, heat the olive oil an saute spring onions with the rice and the mushrooms. Cook until the liquids are absorbed. Add the lettuce and 3-4 cups of water. Cook the soup for about 20 minutes. When the soup has cooled down, prepare the egg sauce. beat the whites of two eggs until they become frothy. Add the yolks and beat until they are well mixed. Add the lemon juice. While you keep beating, use a ladle with your other hand to add gradually liquid from the soup. After you have added 5-7 ladles of soup, pour the egg lemon sauce back into the pot. Stir to combine and serve.

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