Mushrooms on Ketsi

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Mushrooms do not necessarily have to be fried, boiled, or stewed. You can simply take a raw mushroom and bake it without oil, without anything, in the oven or over an open fire, skewered on a stick. Instead of porcini mushrooms, you can use button mushrooms.

Ingredients

Butter - 1.8 oz
Porcini Mushrooms - 21.2 oz
Ocean salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Take large, firm mushroom caps. Porcini mushrooms are a foolproof option, but button mushrooms are almost as good.

Step 2

Wash the caps, dry them, and sprinkle with salt and pepper. We prefer baked mushrooms without any additives, but you can add a piece of cheese, butter, or crushed garlic with cilantro to each cap. In Georgia, mushrooms are placed on a hot thick-walled clay pan — ketsi, covered with a second heated ketsi, topped with hot coals, and baked until done. In Moscow, we bake mushrooms in a preheated oven.

Step 3

Moisten the bottom of the baking tray or pan with water or grease with butter to prevent the mushrooms from burning.

Step 4

Bake at a temperature of 200–446°F for about ten minutes. A strong aroma of dried mushrooms fills the apartment. The finished mushrooms are juicy and golden in color. They can be drizzled with wine vinegar and sprinkled with finely chopped cilantro. The mushrooms cook very quickly, making this an ideal dish for breakfast. Just like that, it's ready.