Champignons with suluguni
3 servings
30 minutes
Mushrooms with suluguni are a simple yet exquisite dish that delights with its tenderness and rich flavor. The mushrooms, with their subtle nutty aroma, pair perfectly with the soft and stretchy suluguni, a traditional Georgian cheese that becomes creamier when heated. Cooked in a pan with butter, the mushrooms acquire a delicate texture while the suluguni melts around them in a thick layer. Stewing preserves the juiciness of the mushrooms, while baking in the oven or microwave adds an appetizing golden crust. The finishing touch is an aromatic mix of dried herbs and freshly ground black pepper that adds spice and depth to the dish. This recipe makes an excellent addition to appetizers or stands alone as a hot dish capable of impressing with its simple yet harmonious taste.
1
Remove the stems of the mushrooms.
2
Place the mushroom caps in the pan, adding a few pieces of butter.
- Fresh champignons: 500 g
- Butter: 20 g
3
Place sliced suluguni circles (1 cm thick) on top.
- Suluguni cheese: 200 g
4
Pour 1-2 tablespoons of water into the pan and cover with a lid (just to cover the bottom of the pan). Let it simmer for 20 minutes.
5
When the cheese melts, turn off the heat.
6
Or bake in the microwave on the baking mode, or in the oven, until a golden crust appears on the cheese.
7
When serving, sprinkle with black pepper and a mixture of dried herbs.
- Ground black pepper: to taste
- Dried herbs: 1 teaspoon