CHEESE, MUSHROOM AND TARRAGON TAPAMTSVARI

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 appetizer in Georgia. In this family breakfast recipe we show how to prepare wild oyster mushrooms with tarragon and Imeretian cheese.

mushroom and taragon Tapamtsvari

Ingredients: 400 grams of Oyster Mushrooms, 30 grams of tarragon, 20 grams of fresh green coriander, 1 clove of garlic, 3 eggs, 150 grams of new Imeretian cheese (mozzarella can be used), 2 hot green peppers, 70 grams of butter, 1 tbs of oil, and salt (amount dependent upon personal preference).

Ingredients

Preparation: Wash the mushrooms and then tear into pieces. Chop the green onions. Add the mushrooms and onions to a pan together with 70 grams of butter and 1 tbs of oil. Cover and fry on a low temperature, stirring occasionally, until the mushrooms are cooked.

Adding Ingredients to a Pan

Strip the leaves and soft parts of the tarragon (usually the top part). Finely chop the fresh green coriander. Slice the green peppers. Crush the garlic. Add the prepared tarragon, coriander, green peppers and garlic to the pan, together with a little salt. Stir thoroughly and continue to cook (covered) on a low heat for 2-3 minutes.

Adding Taragon Coriander and Peppers

Beat the eggs and add to the pan. Do not stir. Cover and cook on a low heat for 1 minute.

Adding Egg

Slice the cheese and add to the pan.

Adding Cheese

Cover and cook for 2 minutes on a low heat and then remove from the heat.

Cheese

Serving: Serve hot.

mushroom and taragon Tapamtsvari ready for serving

Enjoy your Mushroom and Tarragon Tapamtsvari!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

  • CHASHUSHULI WITH SUMMER SAVORY

  • FKHALI WITH BEETROOT LEAVES AND NUTS

  • GURIAN CHEESE AND EGG FILLED PASTRY

  • LOBIO WITH MINT AND EGGS

  • MEGRELIAN AJIKA

  • TOLMA SPICY SOUR CREAM AND TOMATO SAUCE

  • GREEN AJIKA

  • CHAKHRAGINA -OSSETIAN KHACHAPURI

  • TOLMA (DOLMA) – STUFFED VINE LEAVES

  • CHICKEN LIVER WITH RED WINE AND SVANETIAN SALT

  • MOKHRAKULI KHACHAPURI

  • KABABI WITH POMEGRANATE JUICE

  • GEORGIAN LOBIO WITH NUTS

  • MEGRULI KHACHAPURI

  • GREEN BEANS WITH NUTS

  • DARK GRAPE PELAMUSHI WITH CORN FLOUR

  • EGGPLANT “CAVIAR” WITH POMEGRANATE

  • MARINATED GREEN TOMATOES

  • KETSULA - CHICKEN WITH SOUR CREAM AND SPICES

  • BADAGI

  • CHICKEN WITH GREEN AJIKA

  • PELAMUSHI – TATARA

  • KHACHAPURI WITH POTATO FILLING

  • FRIED BEETROOT WITH TOMATOES AND SPICES

  • SHKMERULI – CHICKEN COOKED IN MILK AND GARLIC

  • EKALA FKHALI

  • MUSHROOM CHASHUSHULI WITH POTATOES

  • CHAKHOKHBILI – CHICKEN WITH HERBS

  • CHAKAPULI RECIPE

  • FRIED KHINKALI

  • SVANETIAN KHACHAPURI WITH GREEN ONIONS

  • FRIED GREEN TOMATOES WITH ONION AND CARROT

  • KUBDARI - SVANETIAN MEAT PASTRY

  • WILD OYSTER MUSHROOM PASTRY

  • AJIKA WITH TOMATOES

  • EGGPLANT WITH WALNUTS AND HERBS

  • LOBIO WITH FRIED HAM

  • BEETROOT FKHALI WITH WALNUTS

  • EGGPLANT WITH PEPPERS AND SVANETIAN SALT

  • PORK CHASHUSHULI WITH MUSHROOMS AND MEGRELIAN AJIKA

  • LOBIO WITH CHEESE

  • ELARJI – CORNMEAL WITH SULGUNI CHEESE

  • KHABAKHI – FRIED MARROW

  • OJAKHURI – FAMILY MEAL

  • GEORGIAN SALAD

  • LEEK SATSIVI

  • SPICY TOMATO SAUCE

  • CHICKEN LIVER WITH AJIKA AND SUMMER SAVORY

  • OJAKHURI WITH CHICKEN AND FRIED POTATOES FLAVORED WITH MARIGOLD

  • OYSTER MUSHROOMS WITH EGGS AND SWEET RED PEPPER

  • LOBIO WITH SWEETCORN

  • CHICKEN WITH SPICY HAZELNUT SAUCE

  • CHICKEN BARBECUE

  • LOBIO WITH TOMATOES AND SPICES

  • BAKED MUSHROOMS FILLED WITH SULGUNI CHEESE

%d bloggers like this: