Chashushuli from Oyster mushrooms

Chashushuli from Oyster mushrooms
Mushrooms are an indispensable ingredient in Asian and European cuisine, and in the whole world there is probably no country where you could not find at least one dish with mushrooms. Their taste cannot be replaced or counterfeited. Delicious fillings for croissants with scrambled eggs, savory dumplings and casseroles are made with mushrooms, they are stuffed with juicy guinea fowl legs and Laurent pies. Mushroom dishes can be very different, ranging from appetizers and salads to complex pies and hot soups. Dishes with mushrooms are most often meat and vegetables.
Georgian cuisine is one of the richest cuisines in the world. Despite the influence of European traditions and traditions of the peoples of the Middle East, it is incredibly distinctive, and the overwhelming majority of dishes in it are unique. And it is not surprising that dishes made with mushrooms or with mushrooms occupy a worthy place in Georgian cuisine.
There are a dozen recipes for cooking mushrooms in Georgian and we would like to present you one of them - Chashushuli from Oyster mushrooms.
Recipe for making chasushuli from Oyster mushrooms:
Ingredients:
- Oyster mushrooms 300 g.
- Tarragon leaves 4 g.
- White dry wine 40 ml.
- Svan salt (from "Gamarjoba Genatsvale") 2 g.
- Seasoning for mushrooms (from "Gamarjoba Genatsvale") 15-20 g.
- Onions 25 g.
- Vegetable oil 15 ml.
Preparation:
1. Prepare oyster mushrooms, rinse from sand.
2. In a frying pan, fry the onion, chopped into small cubes.
3. Add prepared oyster mushrooms.
4. Fry oyster mushrooms for 5 minutes and add white wine, then simmer for another 15 minutes.
5. Add spices and greens.
6. Sprinkle with pomegranate and tarragon leaves before serving.
Done!