Mushroom Youvetsi (Greek Mushroom & Orzo Stew)

Name: Mushroom Youvetsi (Greek Mushroom & Orzo Stew)
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 200 g portobello mushrooms; 400 g white mushrooms; 250 g pearl onions; 1 clove garlic; 30 ml olive oil; 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; 10 sprigs thyme; 4-5 mint leaves; salt; pepper

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr 5 mins
Servings
4 servings
Course
Main Course
Cuisine
Greek

Mushroom Youvetsi (Greek Mushroom & Orzo Stew)

Iris Warren

Report

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

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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

Chef’s tip: You can also add any other mushroom varieties you like – such as shiitake or porcini.
You can also add any other mushroom varieties you like – such as shiitake or porcini.