Mushroom pkhali
4 servings
30 minutes
A universal Georgian snack-constructor: a spicy mass with the addition of ground nuts is prepared from any vegetables - seasonal and those that you just like. Beetroot and spinach pkhali are more often found in Georgian restaurants in Segodnya , but mushroom pkhali is almost never found in nature. But we found it in an excellent execution in the snack bar "Vai me!": the intrigue is that raw champignons are put into these delicious mushroom balls along with marinated ones. This has almost no effect on the appearance , but on the taste - in the most piquant way.
1
Grind the nuts through a fine mesh meat grinder.
- Hazelnut: 200 g
- Walnuts: 200 g
2
Chop the cilantro finely.
- Coriander: 15 g
3
Chop the onion.
- Onion: 100 g
4
Mix nuts, cilantro, and onion in a bowl.
- Hazelnut: 200 g
- Walnuts: 200 g
- Coriander: 15 g
- Onion: 100 g
5
Grate the garlic and add it to the green mixture along with the spices. Mix everything thoroughly.
- Garlic: 3 cloves
- Chili pepper: 5 g
- Utskho-suneli: 5 g
- Coriander seeds: 5 g
6
Blanch fresh champignons in boiling water and cool them down.
- Fresh champignons: 500 g
7
Chop both types of mushrooms finely.
- Fresh champignons: 500 g
- Canned champignons: 200 g
8
Mix the mushrooms with the filling.
- Fresh champignons: 500 g
- Canned champignons: 200 g
9
Taste and add salt to your liking. Mix well.
- Salt: to taste
10
Form balls the size of a ping-pong ball with wet hands.
11
Arrange the pkhali beautifully on a plate and serve immediately.