Mushroom Youvetsi (Greek Mushroom & Orzo Stew)

Enjoy the vegetarian version of this Greek classic: youvetis (or giouvetsi) with portobello mushrooms. Giouvetsi (or youvetsi) is a traditional Greek dish made with orzo pasta, onions, tomatoes, red wine, spices and some sort of protein: beef, chicken or lamb being the most popular protein choices.

But vegans and vegetarians can also enjoy this delicious Greek stew by replacing the meat with mushrooms. Enjoy this vegetarian giouvetsi recipe by Greek celebrity Chef Giorgos Tsoulis.

Youvetsi

Mushroom Youvetsi (Greek Mushroom & Orzo Stew)

Giorgos Tsoulis

A delicious vegan youvetsi (giouvetsi) recipe with portobello mushrooms by Chef Giorgos Tsoulis.

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Course Main Course

Cuisine Greek

Ingredients 

MetricUS Customary

 

1x2x3x

  • 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
  • tsp ground cinnamon
  • 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. Saut 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 saut for about 2-3 minutes, until nicely caramelized.

  • Add the garlic and saut for 1 minute. Then add the sauted mushrooms and tomato paste. Saut 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

Chefs tip: You can also add any other mushroom varieties you like such as shiitake or porcini.
Mushroom Youvetsi (Greek Mushroom & Orzo Stew)
Mushroom Youvetsi (Greek Mushroom & Orzo Stew)

Related: Lamb Youvetsi Recipe
Related: Beef Youvetsi Recipe
Related: Greek Cauliflower Pie
Related: Spanakorizo (Greek Spinach and Rice)
Related:Ladenia (Traditional Greek Pizza/Flatbread)

Giorgos Tsoulis

Celebrity Chef Giorgos Tsoulis specializes in modern Mediterranean cuisine and his recipes are widely appreciated not just in Greece and Cyprus but also around the world.

He has been the executive chef of numerous successful Greek restaurants, while at the same time hosting many popular culinary TV shows in Greece and Cyprus. Giorgos Tsoulis is passionate about educating his fans in more sustainable and healthy cooking and eating while making the most of the flavors of the ingredients.

As sustainable cuisine ambassador for WWF Hellas, he plays a key role in cooking activations that relate to the European #Eat4Change program, as well as the #Farm2Fork program.

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