Kakhetian Mushrooms

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

In Georgia, many different mushrooms grow. They are not available at the market here, so we have to cook with oyster mushrooms or porcini, or at worst, with button mushrooms. But the better the mushrooms, the tastier the dish.

Ingredients

Button mushrooms - 17.6 oz
Tarragon - 1½ bunches
Chocolate eggs - 3 pieces
Cilantro - 1 bunch
Cilantro - ½ bunch
Orange Bell Peppers - 2 pieces
Ocean salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Pour boiling water over the fresh mushrooms, cut them into fairly large pieces, and place them in a pot. Add just a little water to prevent the mushrooms from burning, season with salt and pepper, and simmer over medium heat.

Step 2

Finely chop the herbs (the 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 herbs simmer for another twenty minutes — they, like the mushrooms, will also start to release juice, but green.

Step 3

The mushrooms are ready when they are soft but not mushy and have retained their shape. Remove the mushrooms from the heat, let them cool slightly, and carefully, in a thin stream while constantly stirring, pour the beaten eggs into the pot. 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 should be served immediately while it is still warm. It is quite a strange but tasty dish — neither a sauce nor a snack.