Mushroom Youvetsi (Greek Mushroom & Orzo Stew)
A delicious vegan youvetsi (giouvetsi) recipe with portobello mushrooms by Chef Giorgos Tsoulis.
Ingredients
- 200 g portobello mushrooms cut into 8 pieces
- 400 g white mushrooms quartered
- 250 g pearl onions cut in half
- 1 clove garlic finely chopped
- 30 ml olive oil Greek extra virgin
- 1 tsp tomato paste
- 125 ml red wine
- ¼ tsp ground cinnamon
- ¼ tsp ground all-spice
- 1 bay leaf
- 400 g canned chopped tomatoes
- 550 ml vegetable stock
- 150 g orzo medium
- 10 sprigs thyme only the leaves, finely chopped
- 4-5 mint leaves finely chopped
- salt
- pepper
Instructions
- Place a deep pan over high heat and allow to get very hot. Add the portobello and white mushrooms in batches so as to not crowd the pan. Sauté for about 3-4 minutes, until golden on all sides.
- When ready, transfer to a bowl and then add another batch. Repeat this process until all of the mushrooms are ready. Season generously with salt and pepper and set aside until needed.
- In the same pan, add some olive oil and the pearl onions. Lower the heat to medium and sauté for about 2-3 minutes, until nicely caramelized.
- Add the garlic and sauté for 1 minute. Then add the sautéed mushrooms and tomato paste. Sauté for 1-2 minutes before adding the wine. Cook until the alcohol evaporates.
- Add the cinnamon, all-spice, bay leaves, canned tomatoes, and vegetable stock. Lower the heat to medium-low, cover the pan, and simmer for 30-35 minutes until the mushrooms soften and the sauce thickens. Ten minutes before it is ready, add the orzo, mix, and cook for the remaining cooking time or until soft.
- When ready, remove from the heat and season to taste. Add the fresh mint and thyme and serve.
Notes
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