VEGETARIAN MAGERITSA

This soup is traditional served on Easter Sunday and usually contains liver, heart and other interesting parts of a lamb. 
This is a vegetarian recipe which has a similar texture and feel to the original meat eaters version.


WHAT YOU NEED:


4 tablespoons olive oil
500g oyster mushrooms finely chopped
1 cup spring onions finely chopped
4 tablespoons finely chopped dill
4 tablespoons finely chopped parsley
8 cups hot vegetable stock
salt and cracked black pepper to taste
1/2 cup long grain rice
1 egg (at room temperature)
4 tablespoons freshly squeezed lemon juice (at room temperature)


WHAT TO DO:


add oil to a large heavy based pot and saute mushrooms, 
stirring till soft (4-5 minutes)
add shallots and saute for a few more minutes
add herbs and pour in hot stock, season with salt and pepper
bring to a boil and then add rice
cover and simmer for 20 minutes until rice and mushrooms are tender


For the sauce: using a bamix, beat egg and lemon juice in a large bowl or tall container; 
continue beating and add a laddle of the hot soup (liquid only)
whisk for a minute till frothy
take the soup off the heat and slowly stir in the mixture
do not let the soup boil after adding the egg-lemon mixture


Serve hot with freshly ground pepper


Serves 4