Ojahuri with Mushrooms (Georgian-style potatoes with mushrooms)
Serves 4
Directions
- 1Clean and coarsely chop mushrooms. If mushrooms are small, cut into quarters; if large, halve then cut into equal pieces.
- 2Chop onions into quarters.
- 3Coarsely chop cilantro, dill, and hot pepper. Keep separate from the onions.
- 4Cut potatoes into large triangle-shaped pieces.
- 5Heat oil in a pan over medium-high heat and fry potatoes until well-browned and cooked through. If browned but not done inside, cover with a lid for 5 minutes.
- 6Remove fried potatoes from the pan.
- 7Add mushrooms to the same pan and fry until golden brown, allowing released moisture to evaporate.
- 8Add the onions to the mushrooms and fry until both are golden brown.
- 9Stir in khmeli suneli, black pepper, and salt.
- 10Add garlic, herbs, and hot pepper. Mix thoroughly.
- 11Return potatoes to the pan and gently mix with the mushroom-onion mixture.
- 12Transfer the dish into a preheated Georgian clay pot (ketsi) for serving.
Ingredients
- 2 kg potato
- 1 kg champignon mushroom
- 2 whole onion
- 4 clove garlic
- hot pepper (optional)
- 25 g cilantro
- 25 g dill
- 2-3 tsp khmeli suneli
- 1 tsp black pepper
- salt (optional)
- vegetable oil, for frying
Equipment
panknifecutting boardspatulatongsketsi
Tips
- Do not drown mushrooms in water when washing; clean lightly with a brush.
- Chop mushrooms coarsely to ensure they are noticeable in the final dish.
- Keep herbs, garlic, and hot pepper separate from onions and add them about 5 minutes before the end of cooking.
- Cooking in a clay ketsi pot keeps the dish sizzling and hot for a long time.
