About Food – Mushroom Chashushuli

Mushroom Chashushuli is a family meal made with potatoes and mushrooms. It is especially good with new potatoes.

Mushroom Chashushuli Ready for Serving

Ingredients (4 servings): 700 grams of small new potatoes, 500 grams of mushrooms, 6 cloves of fresh garlic, 2 hot green peppers (or mild if you prefer), 2 large onions, 50 grams of fresh purple basil, oil and coarse salt (according to taste).

Ingredients for Mushroom Chashushuli

Preparation: Add oil to a large pan, ensuring that it covers the whole base of the pan. When the oil is hot, add the potatoes (spread evenly). Cover and fry on a low heat for about 20 minutes, turning after 10 minutes to ensure even cooking. After 20 minutes, use a knife to see if the inside of the potatoes are soft. Increase the heat to medium and continue frying (uncovered) until the potatoes brown and crisp and look like the ones in the picture below.

Fried Potatoes

Whilst the potatoes are frying, chop the onions and remove the stalks from the mushrooms.

Prepared Mushrooms and Chopped Onions for Mushroom Chashushuli

Add oil to a large pan, ensuring that it covers the whole surface. When the oil is hot, add the chopped onions and mushroom stalks to the pan. Cover and fry on a medium heat for 7-8 minutes, stirring occasionally.

Frying Mushroom Stalks and chopped Onions

Add the mushroom tops. Cover and fry on a medium heat for 20 minutes, stirring occasionally.

Cooking Mushrooms and Onions for Mushroom Chashushuli

Whilst the mushrooms and onions are frying, chop the garlic and chop the purple basil and green peppers. Do not crush the garlic or it will overwhelm the flavor of the dish.

Chopped Ingredients for Mushroom Chashushuli

Add the fried mushrooms and onions to the pan containing the fried potatoes. Add the the garlic, purple basil, green peppers and salt.

Frying Potatoes_Garlic and Peppers

Stir carefully and continuously for 2 minutes on a high heat.

Frying Mushrooms Peppers and Garlic

Serving: Garnish with purple basil and serve hot.

Mushroom Chashushuli in Ketsi

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Comments
10 Responses to “About Food – Mushroom Chashushuli”
  1. I’m allergic to mushrooms, but am thinking I could replace them with eggplant for this dish? 🙂 xx

  2. That looks so delicious that my stomach is now rumbling.

  3. Looks scrumptious! I love mushrooms and new potatoes.

  4. Looks like quite a feast. Very mouth watering, too!

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  1. […] dark opal basil. Both fresh and dried basil is used. Georgian recipes that use basil include: Mushroom Chashushuli and Green Bean and Egg Bake, as well as […]

  2. […] dark opal basil. Both fresh and dried basil is used. Georgian recipes that use basil include: Mushroom Chashushuli and Green Bean and Egg Bake, as well […]



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