Greek Mushroom Fricassee
A lighter, plant-based take on the traditional Greek fricassee, this dish combines sautéed mushrooms, fresh greens, aromatic herbs, and olive oil. Finish it with a squeeze of lemon for a vegan version or a creamy egg-lemon sauce (avgolemono) for a richer, more traditional flavor.
A lighter, plant-based take on the traditional Greek fricassee, this dish combines sautéed mushrooms, fresh greens, aromatic herbs, and olive oil. Finish it with a squeeze of lemon for a vegan version or a creamy egg-lemon sauce (avgolemono) for a richer, more traditional flavor.
Info
Prep Time:
15mCook Time:
20mDifficulty Level:
Ingredients
For the mushroom fricassee- 500 g (17.6 oz) mushrooms, cleaned and roughly chopped
- 4–5 tbsp olive oil
- 6 scallions, roughly chopped, including the green parts
- 1 yellow onion, finely chopped
- 1 leek, finely chopped
- 1 head lettuce, roughly chopped
- ¼ bunch fresh dill
- ¼ bunch fresh fennel, finely chopped
- Salt and freshly ground black pepper
- Approximately ½ cup water
- 1 egg
- Juice of 1 large, juicy lemon
- 1 level tbsp cornstarch
Directions
Heat the olive oil: Use a wide, shallow pot or Dutch oven. Heat it over high heat and add the olive oil.
Sauté the aromatics: Add the finely chopped onion, leek, and white parts of the scallions. Sauté for 3–4 minutes, stirring, until softened and translucent.
Cook the mushrooms: Add the minced garlic and sauté for 1 minute. Add the mushrooms and continue cooking over high heat for another 3–4 minutes.
Add the lettuce: Stir in the roughly chopped lettuce and cook for another 3–4 minutes, until wilted.
Season and simmer: Add the green parts of the scallions, salt, pepper, and approximately ½ cup of water. Reduce the heat and simmer for 20 minutes.
Add the herbs: Stir in the dill and fennel during the final few minutes of cooking. The dish will develop a deep, dark color. At this stage, you can serve it with a little fresh lemon juice for a delicious vegan or fasting-friendly version.
Finish with avgolemono, if desired: For a richer, creamier result, reduce the heat to low (setting 2) and add the egg-lemon sauce at the end of cooking, following the instructions below.
For the egg-lemon sauce (avgolemono): In a bowl, whisk the egg until light and frothy.
Add the cornstarch and whisk until completely dissolved.
Pour in the lemon juice and stir to combine.
Gradually add approximately 1 cup of hot cooking broth from the fricassee, whisking continuously. This tempers the egg, gradually bringing it closer to the temperature of the dish and preventing it from scrambling.
Pour the diluted egg-lemon mixture over the mushroom fricassee and stir gently.
Allow the dish to cook over low heat for 2–3 minutes, until the sauce thickens slightly.
Serve hot.
Recipe Tips
Mix different mushroom varieties: For a deeper, more complex flavor, combine different types of fresh mushrooms, such as oyster mushrooms, white button mushrooms, portobello mushrooms, or any other varieties available. On the Greek island of Paros, wild mushrooms are traditionally used, giving the dish a rich flavor reminiscent of meat-based cooking.
Clean mushrooms carefully: Fresh mushrooms contain approximately 70% water and are generally quite clean. Avoid washing them under running water, as they absorb moisture like sponges. Instead, wipe away any dirt with a clean, damp kitchen towel or a small brush. If you do wash them, allow plenty of time for them to drain and dry them thoroughly with a towel.
Sauté over high heat: Mushrooms benefit from an initial burst of high heat. Use a very hot pot with a little olive oil and avoid stirring constantly. Sauté them for 3–4 minutes to cook them properly without releasing all their moisture.
Adapt the avgolemono sauce to your diet: For a vegan or Greek Orthodox fasting-friendly version, omit the egg and use cornstarch and lemon juice to thicken the sauce. For a traditional avgolemono, adding a little cornstarch to the egg and lemon mixture helps create a thicker, more stable sauce that can also be reheated without curdling.
Experiment with leafy greens: You can also add spinach, Mediterranean wild greens such as kavkalithres (wild chervil-like greens), Swiss chard, chicory, or any other greens you enjoy. There is no need to add much water, as the vegetables will release their own moisture.
Serving Tip
Serve the fricassee with crusty bread to soak up the flavorful lemon sauce. If preparing the vegan version, finish with an extra drizzle of good-quality olive oil and freshly squeezed lemon juice just before serving.
