1. Sauté the Mushrooms

In a large saucepan or pot over medium-high heat, heat one tablespoon of oil. Add the quartered mushrooms and cook, stirring occasionally, until they have released their moisture and browned nicely, which should take about 5-10 minutes. Once browned, remove the mushrooms from the pot with a slotted spoon and set them aside.

2. Cook the Aromatics

Reduce the heat to medium-low and add another tablespoon of oil to the same pot. Add the diced onion, finely chopped cilantro stems, and the minced chili. Cook for about 5-10 minutes, stirring occasionally, until the onion is soft and translucent.

3. Bloom the Spices

Add the minced garlic, tomato paste, adjika (or chili flake substitute), and dried savory (or thyme) to the pot. Stir constantly for about 30 seconds until everything is very fragrant.

4. Simmer the Stew

Return the browned mushrooms to the pot and stir to coat them in the aromatic mixture. Pour in the canned tomatoes and water (or broth), and add the bay leaves. Stir everything to combine, bring the stew to a boil, then reduce the heat to low. Let it simmer uncovered for about 30-45 minutes, or until the sauce has thickened.

5. Finish and Serve

Remove and discard the bay leaves. Taste the stew and adjust for seasoning with salt and pepper if needed; the adjika can be quite salty, so it's best to taste first. Stir in the chopped cilantro leaves. Serve the Chashushuli hot, ideally with fresh bread to soak up the delicious sauce.

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Recipes

A Rustic Georgian Delight: Spicy Mushroom & Garlic Stew (Sokos Chashushuli)

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