Spicy Georgian Mushroom Stew (Chashushuli Ostri) Recipe

Introduction

Chashushuli (Ostri) is a vibrant and spicy Georgian mushroom stew that bursts with rich flavors and comforting warmth. Perfect for fans of bold spices and hearty vegetarian dishes, this stew is both satisfying and easy to prepare.

Ingredients

• 1 kg button mushrooms (stems removed and cut into quarters)
• 1 medium yellow onion (diced)
• 25 g fresh cilantro (finely chopped, stems and leaves separated)
• 1 green chilli (minced)
• 5 cloves garlic (minced)
• 2 tbsp adjika (see note 1)
• 4 tsp tomato paste
• 1 tsp dried savory (see note 2)
• 2 (400g/14oz) cans whole peeled tomatoes (crushed with hands)
• 2 bay leaves
• Neutral oil for cooking
• 400 ml (1.5 cups) water

Instructions

1. Step 1: In a large saucepan over medium heat, heat a tablespoon of neutral oil until shimmering. Add the mushrooms and cook, stirring occasionally, until they shrink and brown significantly, about 5–10 minutes. Remove mushrooms from the pot and set aside.
2. Step 2: Add a bit more oil to the pan, reduce heat to medium-low, then add diced onion, cilantro stems, and minced green chilli. Cook, stirring occasionally, until softened and lightly translucent, about 5 minutes.
3. Step 3: Stir in minced garlic, adjika, tomato paste, and dried savory. Cook while stirring constantly until fragrant, about 30 seconds. Return mushrooms to the pot and toss to coat them well with the onion mixture.
4. Step 4: Pour in crushed tomatoes and 400 ml of water. Add bay leaves, stir to combine, and bring to a boil. Reduce heat to low and let simmer uncovered until the stew thickens and reduces, about 30 minutes. Stir in the cilantro leaves just before serving.

Tips & Variations

• Substitute button mushrooms with a mix of shiitake and cremini for a deeper earthy flavor.
• If adjika is unavailable, try mixing smoked paprika, garlic, and chili flakes as a quick alternative.
• For a milder stew, reduce or omit the green chilli.
• Serve with crusty bread or traditional Georgian bread to soak up the flavorful sauce.

Storage

Store leftover chashushuli in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave until warmed through. This stew also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is adjika and can I make it at home?

Adjika is a spicy Georgian condiment made from red peppers, garlic, herbs, and spices. You can make a simple version at home by blending roasted red peppers with garlic, chili flakes, salt, and herbs.

Can I use fresh tomatoes instead of canned?

Yes, you can replace canned tomatoes with about 800 grams of ripe fresh tomatoes, peeled and crushed. The stew might be a bit lighter in flavor, so cooking slightly longer helps deepen the taste.