Mushrooms on a ketsi
4 servings
20 minutes
Mushrooms on ketsi is a vibrant dish of Georgian cuisine that embodies ancient cooking traditions. The name comes from ketsi—a clay pan used in Georgia to bake mushrooms, creating an unmatched flavor. White mushrooms baked with sea salt and pepper reveal their rich texture and aroma. Cooked on a hot surface, they remain juicy and take on a golden hue. The flavor can be enhanced with wine vinegar and cilantro for a fresh touch. This simple yet refined dish is served as an appetizer or side dish, and its quick preparation makes it ideal for breakfast. Mushrooms on ketsi represent a harmony of nature and tradition that delights with its aroma and rich taste.
1
We take large, strong mushroom caps. White mushrooms are a foolproof option, but champignons are not much worse.
2
We wash the caps, dry them, and sprinkle with salt and pepper. We like baked mushrooms without any additives, but you can add a piece of cheese, butter, or crushed garlic with cilantro to each cap. In Georgia, mushrooms are placed on a hot thick-walled clay pan — ketsi, covered with a second heated ketsi, topped with hot coals, and baked until done. In Moscow, we bake mushrooms in a preheated oven.
- White mushrooms: 600 g
- Sea salt: to taste
- Ground black pepper: to taste
- Butter: 50 g
3
Moisten the bottom of the pan or skillet with water or grease with butter to prevent the mushrooms from burning.
- Butter: 50 g
4
Bake at a temperature of 200–230 degrees for about ten minutes. A strong smell of dried mushrooms spreads throughout the apartment. The finished mushrooms are juicy and golden in color. They can be drizzled with wine vinegar and sprinkled with finely chopped cilantro. The mushrooms cook very quickly, making this a perfect dish for breakfast.