Mushroom Avgolemono
Mushroom Avgolemono: A Creamy, Comforting Dish
What is Avgolemono?
Avgolemono is a classic Greek sauce made from eggs and lemon juice. It’s creamy, tangy, and incredibly versatile. This recipe puts a delicious spin on it by adding earthy mushrooms.
Ingredients:
1 pound mixed mushrooms, sliced
1 onion, chopped3 cloves garlic, minced4 cups chicken or vegetable broth1/2 cup orzo or rice3 eggs1/4 cup lemon juiceSalt and pepper to taste Instructions:
Step 1: Cook the Mushrooms Heat a large pot over medium heat. Add the mushrooms and cook until browned and softened.
Add the onion and garlic, cook until fragrant.Step 2: Make the Soup Pour the broth into the pot with the mushrooms, onion, and garlic. Bring to a boil, then reduce heat and simmer for 15 minutes.
Stir in the orzo or rice and cook according to package directions.Step 3: Create the Avgolemono Sauce In a separate bowl, whisk together the eggs and lemon juice until smooth.
Slowly pour about 1 cup of hot soup into the egg mixture, whisking constantly.Gradually add the remaining soup to the egg mixture, continuing to whisk.Step 4: Combine and Serve Pour the egg mixture into the soup pot and stir gently.
Heat the soup over low heat until thickened, but be careful not to let it boil.Season with salt and pepper to taste.Serve your Mushroom Avgolemono hot and enjoy the comforting flavors!
Tips:
For a richer flavor, use a combination of white and cremini mushrooms.You can adjust the thickness of the sauce by adding more or less broth.Garnish with fresh dill or parsley for extra flavor.Enjoy this delicious and easy-to-make Mushroom Avgolemono!
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