Vegetarian Magiritsa

Name: Vegetarian Magiritsa
Ingredients: 1/2 cup olive oil (120 ml); 1 onion, finely chopped; 5-6 green onions, finely chopped; 14 oz white mushrooms, sliced (400 grams); 14 oz portobello mushrooms, sliced (400 grams); 7 oz oyster mushrooms (200 grams); 1/2 cup medium-grain rice (about 3.5 oz or 100 grams); 1 bunch dill, finely chopped; 1/2 bunch fennel fronds, finely chopped; 1/2 bunch chervil, finely chopped; 4 1/4 cups water or homemade vegetable broth (1 liter); Juice of 2 lemons; Salt and pepper

Μάριος Παπαδόπουλος @cook_15158356

An alternative version of magiritsa for those who don't eat meat or don't like organ meats.

Μάριος Παπαδόπουλος @cook_15158356

An alternative version of magiritsa for those who don't eat meat or don't like organ meats.

Saved

Ingredients

1/2 cupolive oil (120 ml)
1onion, finely chopped
5-6green onions, finely chopped
14 ozwhite mushrooms, sliced (400 grams)
14 ozportobello mushrooms, sliced (400 grams)
7 ozoyster mushrooms (200 grams)
1/2 cupmedium-grain rice (about 3.5 oz or 100 grams)
1 bunchdill, finely chopped
1/2 bunchfennel fronds, finely chopped
1/2 bunchchervil, finely chopped
4 1/4 cupswater or homemade vegetable broth (1 liter)
Juice of 2 lemons
Salt and pepper

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Steps

1

In a pot, heat the olive oil and sauté the onion, green onions, and all the herbs until softened.
2

Add the sliced mushrooms and sauté for a few minutes until they release their juices.
3

Pour in the water or vegetable broth. Once it comes to a boil, add the rice and cook.
4

When most of the liquid is absorbed, add salt, pepper, and the juice of 2 lemons.
5

Continue cooking until the soup thickens slightly.