In this simple Georgian side dish, oyster mushrooms are sautéed with fresh and dried chiles, fresh mint, sage, and tarragon. Tasting Georgia cookbook author Carla Capalbo, who shared the recipe with F&W, recommends serving it with the spicy Georgian condiment ajika for even more heat.
1 pound fresh oyster mushrooms or other mushrooms
3 tablespoons cold-pressed sunflower oil or extra-virgin olive oil
8 spring onions or scallions, cut into 4-inch pieces
2 garlic cloves, minced
1 (1-inch) piece medium-hot jalapeño or serrano chile, seeded
4 fresh sage leaves, torn in half
4 fresh mint leaves
2 tarragon sprigs
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Crushed red pepper
How to Make It
Clean mushrooms by wiping caps and stems with a moist paper towel to remove any dirt. Cut mushrooms into large chunks. (Do not remove tender stems.) Set mushrooms aside.
Pour sunflower oil into a skillet large enough to fit all the mushrooms. Heat oil over high until shimmering. Add spring onions, and cook, stirring occasionally, until lightly browned and slightly tender, 3 to 4 minutes. Add mushrooms; cook, stirring occasionally, until they begin to soften and release their liquid, 4 to 5 minutes. Stir in garlic, chile, sage, mint, and tarragon. Sprinkle with salt and pepper, and cook, stirring occasionally, until mushrooms are lightly browned, 2 to 3 minutes.
Spoon mushroom mixture onto a serving plate, and sprinkle lightly with crushed red pepper before serving.
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