Spicy Georgian Mushroom Stew (Chashushuli Recipe) Recipe
Chashushuli is a traditional spicy Georgian mushroom stew bursting with rich flavors from fresh mushrooms, aromatic herbs, and a vibrant tomato base seasoned with adjika and savory. This comforting dish is perfect for warming up any meal and showcases the bold tastes of Georgian cuisine.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Georgian
- Diet: Vegetarian
Ingredients
Mushrooms
- 1 kg (2 lb) button mushrooms, stems removed and quartered
Vegetables and Herbs
- 1 medium yellow onion, diced
- 25 g (1 cup) fresh cilantro, finely chopped, stems and leaves separated
- 1 green chilli, minced
- 5 cloves garlic, minced
Spices and Condiments
- 2 tbsp adjika (Georgian spicy paste)
- 4 tsp tomato paste
- 1 tsp dried savory
- 2 bay leaves
Tomatoes and Liquids
- 2 (400g/14oz) cans whole peeled tomatoes, crushed by hand
- 400 ml (1.5 cups) water
Others
- Neutral oil for cooking
Instructions
- Cook Mushrooms: Heat 1 tablespoon of neutral oil in a large saucepan over medium heat until shimmering. Add the quartered mushrooms and cook, stirring occasionally, until they reduce in size and brown significantly, about 5-10 minutes. Remove mushrooms from the pan and set aside.
- Sauté Aromatics: Add a little more oil to the pan, reduce heat to medium-low. Add the diced onion, cilantro stems, and minced green chili. Cook, stirring occasionally, until the onion softens and becomes lightly translucent, about 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic, adjika, tomato paste, and dried savory. Cook while stirring constantly until fragrant, about 30 seconds. Then return the cooked mushrooms to the saucepan, stirring to coat them in the onion and spice mixture.
- Add Tomatoes and Simmer: Pour in the crushed whole peeled tomatoes along with 400 ml (1.5 cups) of water. Add bay leaves and stir to combine. Bring the mixture to a boil over medium-high heat, then reduce heat to low. Simmer uncovered until the sauce reduces and thickens, about 30 minutes.
- Finish and Serve: Stir in fresh cilantro leaves just before serving. Remove bay leaves and serve the stew immediately while hot.
Notes
- Adjika is a spicy Georgian chili paste that adds heat and flavor; if unavailable, a mix of chili paste and smoked paprika can be used as a substitute.
- Dried savory gives a slightly peppery herbaceous note; thyme can be used if savory is not available.
- This stew can be served with crusty bread, rice, or traditional Georgian bread called shoti.
- Removing mushroom stems produces a better texture but can be optional if preferred.
