Mushroom Mageiritsa

Finely chop the mushrooms, spring onions, fennel, dill, and spinach.

Pour the olive oil into a pot and heat it over medium heat. Once hot, sauté the spring onions until softened.

Add the rice and sauté for 5 minutes, stirring constantly. If necessary, add a little more olive oil.

Next, add the mushrooms and sauté for another 5 minutes. Deglaze with the wine and season with salt and pepper. Once the liquid has evaporated, add the water, dill, and fennel, and let everything simmer over low heat for about 20 minutes.

Add the spinach and, if needed, a little hot water. Let it simmer for another 5 minutes. In a bowl, whisk together the egg yolks, lemon juice, and cornstarch.

Gradually add spoonfuls of the soup broth to the egg-lemon mixture, whisking continuously to prevent it from curdling. Then pour the mixture back into the soup.

Check the seasoning and let it come to a final gentle boil.

The Visit Greece Team wishes you a Happy Easter!