Mushroom Kharcho Recipe

MUSHROOM KHARCHO

1. 1

   Prepare the Base

   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

2. 2

   Add Garlic and Mushrooms

   Stir in the minced garlic and cook for an additional minute. Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes.

3. 3

   Incorporate Walnuts and Tomato Paste

   Add the finely chopped walnuts and tomato paste to the skillet, stirring well to combine. Cook for another 3 minutes.

4. 4

   Add Broth and Seasonings

   Pour in the vegetable broth, and add the dried marjoram, salt, and black pepper. Bring to a simmer and cook for 15 minutes, allowing the flavors to meld.

5. 5

   Prepare the Elarji

   In a separate pot, bring 500 ml of water to a boil. Gradually whisk in the stone-ground white cornmeal, stirring continuously to avoid lumps. Cook for about 10-15 minutes until thickened, then stir in the crumbled sulguni cheese until melted and smooth.

6. 6

   Serve

   To serve, spoon the mushroom kharcho into bowls, top with chopped endive, and a sprinkle of extra marjoram if desired. Serve the elarji alongside.