Mushrooms in Kakhetian style
2 servings
30 minutes
Mushrooms in Kakhetian style are a vibrant reflection of Georgian cuisine, where the freshness of ingredients combines with rich herbal aromas. The dish originates from Kakheti, a region renowned for its winemaking and culinary traditions. The mushrooms are stewed in their own juice with a little water, absorbing the spicy notes of tarragon, cilantro, and cicmati. Green pepper and beaten eggs are added to create a delicate texture. The result is a thick, aromatic mixture with a bright green hue that balances between sauce and appetizer. It should be served immediately after preparation while the herb aroma is still fresh. This dish pairs excellently with crispy bread or as an accompaniment to meat dishes. It is a gastronomic journey into the heart of Georgia filled with the taste of nature and the generosity of local cuisine.
1
Pour boiling water over fresh mushrooms, cut them into large pieces, and place them in a pot. Add a little water to prevent burning, season with salt and pepper, and simmer over medium heat.
- Champignons: 500 g
- Sea salt: to taste
- Ground black pepper: to taste
2
Finely chop the greens (its volume should be approximately equal to the volume of the mushrooms). When the mushrooms start to release juice, after about fifteen to twenty minutes, add the herbs to the pot. Let the greens boil well for another twenty minutes — it, like the mushrooms, will also start to release juice, but green.
- Tarragon leaves: 1.5 bunch
- Tsitsmati: 1 bunch
- Coriander: 0.5 bunch
- Green pepper: 2 pieces
3
Mushrooms are ready when they are soft but not mushy and have not lost their shape. Remove the mushrooms from the heat, let them cool slightly, and carefully pour in the beaten eggs in a thin stream while constantly stirring. It is very important to remove the mushrooms from the heat — otherwise, the eggs will curdle immediately. This results in a thick green mixture, which is served immediately while still warm. It is a rather strange but tasty dish — neither a sauce nor an appetizer.
- Chicken egg: 3 pieces