Magiritsa is the delicious, traditional soup enjoyed on Easter Eve which normally includes lamb liver. We decided that it was time we twisted the recipe up and substituted the liver with our wonderful mushrooms! So without further ado, we give you a healthier choice: our very own Manitaritsa recipe (“manitari” is the greek word for mushroom)!
Wash and thinly slice the leek, the spring onions, the anise and the chinese cabbage leaves. We suggest to slice and separate the white portion of the spring onions from the green one.
Visually inspect the mushrooms. If there are any residues of raw materials then carefully remove them with a damp paper napkin. Avoid soaking them in water. Then finely dice the mushrooms.
Heat up 3-4 tbsp. olive oil in a large pot. Saute the leak.
As soon as it withers, add the mushrooms and the white part of the spring onions. Add 1 tsp. Salt, stir well and cover the pot so that mushrooms release their moisture.
Rinse the rice and set aside.
As soon as the mushroom moisture evaporates, add the wine and stir well. Let it boil until the alcohol evaporates.
Then, add the rice and stir well. Add the chinese cabbage and the 6 cups of vegetable stock. In addition, add the bay leaves, some freshly ground black pepper, and the remaining 1 tsp salt. Cover the pot and let it boil for approximately 20-25 minutes.
A few minutes before the pot is ready, add the anise and let it boil for a further 5 minutes before removing the pot from the heat.
Break the egg in a small bowl (or our vegan friends can add the tahini), add the lemon juice and the lemon zest. Beat the mixture very well.
After beating very well, continuously stir while adding 2-3 ladles of vegetable stock. Then, pour the mixture into the pot while simultaneously stirring the pot contents.
Add the green portion of the spring onions and stir one last time.
Serve by adding some drops of olive oil and enjoy with good friends and family!