Georgian herbed oyster mushrooms with Sventanian salt (Soko)

The High Caucasus Mountains of Georgia are loaded with mushrooms, distinct varieties unique to the region. During the mushroom season, farmers search for mushrooms and return with bags of them. Colourful varieties, such as the indigo milk cap and golden chanterelle, add vibrancy to forest floors. Medicinal mushrooms such as turkey tail and reishi grow abundantly in Georgia’s woodlands.

Here is a lovely, simple stir-fry with abundant oyster mushrooms. The scallions add a touch of flavour, but the highlight is the simple flavour of the mushrooms. I sprinkled Svantanian salt and marigold dust over them for a herb-y flavour, which worked perfectly.

I picked this book up to learn about Georgian cuisine before my trip. It is more of a travel book, with only a few recipes, but these are from the country's best-known chefs and wineries. The book details the various regions, cultural sites, and activities, with a few recipes included for good measure.

For more recipes from this book, click here.

Ingredients:

2 tablespoons sunflower oil

4 scallions, whites and greens cut into 2-inch pieces

4 garlic cloves, minced

1/2 green chilli, minced

10 oz. oyster mushrooms chunked

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon dried sage

A pinch of dried tarragon

1 tablespoon mint, sliced

1/2 teaspoon dried marigold petals

Sventanian salt, to taste

Heat the oil in a wide frying pan on low heat. Add the scallions and fry for 20 seconds until they begin to soften. Add the garlic and chilli and fry for another 30 seconds.

Add the mushrooms, salt and pepper and turn the heat to medium. Fry for 3-4 minutes, tossing the ingredients every 30 seconds, until the chicken is cooked through. You want the mushrooms to sear and caramelise in the heat. Add the sage and tarragon and cook for 30 seconds more.

Place onto a platter, sprinkle with marigold dust, Svantanian salt, and mint, and serve immediately.