About Food – Wild Oyster Mushrooms with Walnuts and Spices

Wild Oyster mushrooms are called ‘Kalmakha’ in Georgia and grow on the bark of trees. They look, smell and taste like oysters and are a popular appetizer in Georgia. In this recipe we show how to prepare wild oyster mushrooms with walnuts and spices.

Mushrooms with Nuts and Spices ready for serving

Ingredients: 1 kilo of wild oyster mushrooms, 200 grams of walnuts (or hazelnuts), 10 grams of fresh parsley, 1 medium sized onion, 1 tsp of dries coriander, 1 tsp of blue fenugreek, 1 tbs of dried coarse hot red pepper, 3 cloves of garlic, 5 tbs of white wine vinegar, 1 tbs of oil, salt (quantity dependent upon personal preference) and lettuce leaves (for garnish).

Ingredients for Mushrooms with Nuts and Spices

Preparation: Wash the mushrooms and pull apart with your fingers. Add the mushrooms to a pot of boiling salted water and cook on a medium heat for 45 minutes.

Mushrooms ready for Cooking

Whilst the mushrooms are cooking, crush the garlic and walnuts together (we used a meat grinder). Chop the parsley and onions. Add the crushed garlic and walnuts, chopped parsley, onions and spices to a mixing bowl.

Prepared Ingredients for Mushrooms with Nuts and Spices Recipe

Add the white wine vinegar and 1 tbs of oil and gently mix.

Mixed Ingredients for Mushrooms with Nuts and Spices Recipe

When the mushrooms are cooked, drain the water with a sieve.

Cooking Mushrooms

Chop the cooked mushrooms into small, thin pieces and add to the mixing bowl containing the other ingredients. Mix carefully.

Cooked Mushrooms with other Ingredients

Serving: Serve cold. We served ours on a bed of lettuce.

Wild Oyster Mushrooms with Walnuts

Enjoy your Wild Oyster mushrooms with nuts and spices!

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Comments
One Response to “About Food – Wild Oyster Mushrooms with Walnuts and Spices”
  1. Ella Wilson says:

    A normal for clam mushrooms is that they have a flighty (off kilter) stem or once in a while, even no stem at all and are likely the most perishable of mushrooms. They should be kept in the vicinity of 1 and 4 degrees C.

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