A Rustic Bite from the Caucasus: Garlicky Baked Mushrooms (Soko Ketze)
Details
Earthy mushrooms baked in a clay pot with a heart of molten garlic butter and gooey cheese.
Ingredients
Instructions
Prepare the Mushrooms
Gently clean the mushrooms with a damp cloth or soft brush. Carefully remove the stems to create a hollow in each mushroom cap. You can chop the stems finely and add them to the garlic butter if you wish.
Make the Garlic Butter
In a small bowl, combine the softened butter, minced garlic, salt, pepper, and optional red pepper flakes. Mix until it forms a smooth paste.
Assemble the Dish
Arrange the mushroom caps hollow-side-up in a traditional Georgian *ketsi*, a cast-iron skillet, or a small oven-safe baking dish. Spoon a small amount of the garlic butter into the hollow of each mushroom cap.
Bake
Preheat your oven to 400°F (200°C). Place the dish in the oven and bake for 10-15 minutes, or until the butter has melted and the mushrooms have softened slightly.
Add Cheese and Finish
Carefully remove the dish from the oven. Top each mushroom generously with the grated Sulguni cheese. Return the dish to the oven and bake for another 5-10 minutes, or until the cheese is melted, bubbly, and slightly golden on top.
Serve
Let the mushrooms cool for a minute before serving. Garnish with fresh cilantro or parsley if desired. Serve immediately, straight from the baking dish, while the cheese is still gooey.
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