Active Time
Total Time
25 MIN
Serves : 4

In this simple Georgian side dish, oyster mushrooms are sautéed with fresh and dried chiles, fresh mint, sage, and tarragon. Tasting Georgia cookbook author Carla Capalbo, who shared the recipe with mkgallery, recommends serving it with the spicy Georgian condiment ajika for even more heat.  

How to Make It

Step 1    

Clean mushrooms by wiping caps and stems with a moist paper towel to remove any dirt. Cut mushrooms into large chunks. (Do not remove tender stems.) Set mushrooms aside.

Step 2    

Pour sunflower oil into a skillet large enough to fit all the mushrooms. Heat oil over high until shimmering. Add spring onions, and cook, stirring occasionally, until lightly browned and slightly tender, 3 to 4 minutes. Add mushrooms; cook, stirring occasionally, until they begin to soften and release their liquid, 4 to 5 minutes. Stir in garlic, chile, sage, mint, and tarragon. Sprinkle with salt and pepper, and cook, stirring occasionally, until mushrooms are lightly browned, 2 to 3 minutes.

Step 3    

Spoon mushroom mixture onto a serving plate, and sprinkle lightly with crushed red pepper before serving.

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