MUSHROOM CHAKAPULI

Wild Oyster mushrooms are called ‘Kalmakha’ in Georgia and grow on the bark of trees. They look, smell and taste like oysters and are a popular meal in Georgia. In this recipe we show how to make an oyster mushroom chakapuli.

Oyster Mushroom Chakapuli

Ingredients: 1 kilo of Oyster mushrooms, 3 hot green peppers, 3 white onions, 10 green onions, 10 grams of dill, 100 grams of tarragon, 50 grams of green coriander, 1-2 cloves of garlic, 100 grams of butter, 2 tbs of oil, 300 ml of white wine, 1 liter of water, 1 level tsp of black pepper, salt (amount dependent upon personal preference), and 200 grams of wild sour plums (tkemali).

Ingredients - Copy

Preparation: Chop the onions and add to a pan together with 100 grams of butter and 2 tbs of oil. Fry on a low heat for 3-4 minutes, stirring frequently. Do not let the onions brown.

Frying Onions with Butter - Copy

Wash and separate the oyster mushrooms and add to the pan of onions. Stir and cook on a low temperature for up to 20 minutes, stirring frequently.

Adding Mushrooms - Copy

Chop the green onions, green peppers, fresh coriander and dill. Strip the soft parts and leaves from the tarragon (discard the hard parts). Crush the garlic.

Chopped Ingredients - Copy

Add the herbs, peppers, green onion and garlic to the pan of mushrooms and onions. Stir. Cover and leave for 3-4 minutes on a low heat.

Adding Chopped Ingredients - Copy

Add 300 ml of white wine and 1 liter of water. Stir.

Stirring Ingredients - Copy

Cook for 15 minutes, uncovered, on a low to medium heat. Add salt and black pepper. Stir.

Adding Salt and Pepper - Copy

Wash and add the wild sour plums. Reduce the temperature to low and cook for 10 minutes.

Adding Alucha - Copy

After 10 minutes, remove from the heat and serve.

Ready for Serving - Copy

Serving: Serve hot.

Ready for Serving_2 - Copy

Mushrooms ready for serving - Copy

Enjoy your Oyster Mushroom Chakapuli!

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  1. […] Georgische Chacapuli met oesterzwammen*, pruimen, dragon* en witte wijn Yep, dit is het wat complexere gerecht. Niet dat het moeilijk is om te maken, maar het vraagt wel […]



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