Chashushuli from wood mushrooms

2 servings

30 minutes

Chashushuli made from wood mushrooms is a refined dish of Georgian cuisine, where oyster mushrooms acquire a rich aroma of spices and white wine. Inspired by traditional meat chashushuli, this version reveals the full depth of mushroom flavor, giving them tenderness and spiciness. Onions and garlic sautéed to a golden crust create the base on which the rich taste of mushrooms unfolds. White wine softens the texture, while Svan mix, coriander, and fresh cilantro add bright notes of Eastern spice. Pomegranate seeds and tarragon leaves give the dish freshness and a slight tanginess. Wood mushroom chashushuli is perfect as a main dish or a spicy appetizer that pairs well with Georgian flatbreads and a glass of dry wine.

Energy value per serving

• Calories: 150
• Proteins: 4.3g
• Fats: 8.1g
• Carbohydrates: 12.2g

Ingredients

• Fresh cilantro (coriander): 8 g
• Oyster mushrooms: 300 g
• Onion: 25 g
• Garlic: 5 g
• Tarragon leaves: 4 g
• Dry white wine: 40 ml
• Svanetian salt: 2 g
• Vegetable oil: 15 ml
• Ground coriander: 1 g

Cooking steps

1. Process the oyster mushrooms and wash off the sand.

   Required ingredients:

   • Oyster mushrooms: 300 g

2. Fry the chopped onion and garlic in small cubes in a pan.

   Required ingredients:

   • Onion: 25 g
   • Garlic: 5 g

3. Add processed cherries.

   Required ingredients:

   • Oyster mushrooms: 300 g

4. Sauté the oyster mushrooms for 5 minutes and add white wine, then simmer for another 15 minutes.

   Required ingredients:

   • Oyster mushrooms: 300 g
   • Dry white wine: 40 ml

5. Add spices and herbs.

   Required ingredients:

   • Fresh cilantro (coriander): 8 g
   • Svanetian salt: 2 g
   • Ground coriander: 1 g

6. Sprinkle with pomegranate and tarragon leaves before serving.

   Required ingredients:

   • Tarragon leaves: 4 g