Oyster mushrooms in Kakhetian style
6 servings
40 minutes
Kakhetian-style oyster mushrooms are an amazing dish embodying the spirit of Georgian cuisine. Originating from Kakheti, a region famous for its wines and aromatic herbs, this recipe combines the softness of mushrooms, the freshness of greens, and the delicate texture of eggs. The wine adds a noble touch to the dish, while spicy herbs like tarragon, cilantro, and mint fill it with a deep aroma. A unique feature is the cooking technique: mushrooms are stewed in wine and then mixed with eggs to create a velvety consistency. This dish is perfect for both a warm family dinner and a festive table setting. It is served hot with crispy bread and a glass of white Georgian wine that enhances the richness of flavors.
1
Pour boiling water over the mushrooms, chop them coarsely, and boil in a mixture of one cup of water and one cup of wine for fifteen to twenty minutes — until half of the liquid evaporates.
- Oyster mushrooms: 1 kg
- Dry white wine: 200 ml
2
Finely chop the greens and green pepper and add them to the pot with the mushrooms. Cook for another fifteen minutes, stirring occasionally.
- Tarragon: 1 bunch
- Cilantro: 1 bunch
- Green bell pepper: 1 piece
3
Remove from heat, and pour the beaten eggs into the mushrooms and greens in a thin stream while stirring very quickly to prevent the eggs from curdling.
- Chicken egg: 3 pieces
4
Salt, put back on the stove, bring to a boil, and serve immediately.
- Salt: to taste
