Mushroom Pkhali
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
A versatile Georgian appetizer you can customize: a spicy mixture with ground nuts can be made from any vegetables — seasonal ones or those you simply enjoy. Beetroot and spinach pkhali are the most commonly found in Georgian restaurants, while mushroom pkhali is quite rare. However, we discovered an excellent version at a local eatery: the intriguing twist is that these delicious mushroom balls are made with both raw and pickled champignons. This combination does not significantly affect the appearance, but it certainly enhances the flavor in the most delightful way.
Ingredients
- Fresh Mushrooms - 17.6 oz
- Canned Truffles - 7.1 oz
- Hazelnut - 7.1 oz
- Walnuts - 7.1 oz
- Onion - 3.5 oz
- Garlic - 3 cloves
- Cilantro - 0.5 oz
- Mild Chili Spice - 0.2 oz
- Uchiko Suneli - 0.2 oz
- Coriander essential oil - 0.2 oz
- Salt - to taste
Step by Step guide
Step 1
Pass the nuts through a meat grinder using the fine mesh.
Step 2
Finely chop the cilantro.
Step 3
Chop the onion.
Step 4
Combine the nuts, cilantro, and onion in a bowl.
Step 5
Grate the garlic and add it to the green mixture along with the spices. Mix everything thoroughly.
Step 6
Blanch fresh mushrooms in boiling water and then cool them down.
Step 7
Finely chop both types of mushrooms.
Step 8
Combine the mushrooms with the filling.
Step 9
Taste and season with salt to your liking. Stir well.
Step 10
With wet hands, shape the mixture into balls the size of ping pong balls.
Step 11
Arrange the pkhali beautifully on a plate and serve immediately.
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