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Mageiritsa with mushrooms

Ready in: 1 hour  4 portions


  • 120 ml olive oil
  • 1 onion, finely chopped
  • 6 spring onions, finely chopped
  • 400 gr. white mushrooms, sliced
  • 400 gr. portobelo mushrooms, sliced
  • 200 gr. pleurotus mushrooms, sliced
  • salt, freshly ground pepper
  • 100 gr. glazed rice
  • leaves of 1 lettuce, cut
  • 1 bunch dill, finely chopped
  • 1/2 bunch fennel, chopped
  • 1/2 bunch myrons, chopped
  • 1 liter water or homemade vegetable broth

For the sauce

  • 3 tbsp. tahini
  • juice of 2 lemons


Step 1
Heat the olive oil in a deep saucepan. Sauté the onion and spring onions for 10 minutes on low heat.
Step 2
Add all the mushrooms and sauté until they wither, for 10 minutes on high heat.
Step 3
Season with salt and pepper and continue sautéing. When the liquids evaporate, add the rice and stir.
Step 4
Add the lettuce, dill, fennel and myrons, stir and cover with water or broth.
Step 5
Cover with the lid and let simmer for 20-25 minutes.
Step 6
Meanwhile, prepare the sauce: In a bowl, beat the tahini well using a fork and slowly add the lemon juice, beating constantly.
Step 7
With a ladle, slowly add 2-3 tablespoons of hot broth from the saucepan into the tahini mixture, stirring vigorously.
Step 8
Slowly pour the sauce into the saucepan, stirring constantly and let it simmer for 2 minutes.
Step 9
Remove from the heat, let it "sit" for 10 minutes and serve in deep plates.

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