- 150 ml olive oil
- 1 onion diced
- 1 garlic glove
- 5 bunches spring onion
- 100ml white wine
- 300g white button mushrooms slices
- 300g portobello mushrooms slices
- 100g shimeji mushrooms cutted
- 300g oyster mushrooms slices
- 100g basmati rice
- 1 lettuce
- 1 bunch chervil
- 1 bunch parsley
- 1 bunch dill
- 1 liter vegetable stock
- Salt and pepper to taste
- Thyme leaves
For the vegan avgolemono (traditional Greek lemon sabayon sauce)
- 3 tbsp tahina
- 1 tbsp citrus mustard
- Juice and zest from 1 lemons
Heating the olive oil in the pan and add the diced onions, spring onions, garlic, and cook for 10 minutes in low heat.
Add all the mushrooms, and cook further in low heat.
Then white wine and leave it to reduce to 1/3.
Add the stock, rice ,lettuce and stems from the herbs and cook for 25 minutes, while in a separate bowl, whisk all the ingredients of vegan avgolemono together.
After 25 minutes of cooking, remove the stems and add slowly the vegan avgolemono mixture while whisking, all the herbs chopped and cook for 2 minutes more.
Season with salt and pepper.