Chashushuli (Ostri): Spicy Georgian Mushroom Stew Recipe

Introduction

Chashushuli, also known as Ostrí, is a spicy Georgian mushroom stew that bursts with deep, savory flavors. This hearty dish combines tender mushrooms with aromatic herbs and a rich tomato base, making it perfect for a cozy meal any time of year.

Ingredients

• 1 kg button mushrooms (stems removed and cut into quarters)
• 1 medium yellow onion (diced)
• 25 g fresh cilantro (finely chopped, stems and leaves separated)
• 1 green chilli (minced)
• 5 cloves garlic (minced)
• 2 tbsp adjika (see note 1)
• 4 tsp tomato paste
• 1 tsp dried savory (see note 2)
• 2 (400g/14oz) cans whole peeled tomatoes (crushed with hands)
• 2 bay leaves
• Neutral oil for cooking
• 400 ml (1.5 cups) water

Instructions

1. Step 1: In a large saucepan over medium heat, heat a tablespoon of neutral oil until shimmering. Add mushrooms and cook, stirring occasionally, until they’ve reduced in size and browned significantly, about 5–10 minutes. Remove from pot and set aside.
2. Step 2: Add a bit more oil to the pan, reduce heat to medium-low, and add onion, cilantro stems, and minced chilli. Cook, stirring occasionally, until softened and lightly translucent, about 5 minutes.
3. Step 3: Stir in garlic, adjika, tomato paste, and dried savory. Cook, stirring constantly, until fragrant, about 30 seconds. Return mushrooms to the pot and stir to coat in the onion mixture.
4. Step 4: Pour in crushed tomatoes and 400 ml (1.5 cups) water. Add bay leaves and stir to combine. Bring to a boil, then reduce heat to low and simmer uncovered until thickened and reduced, about 30 minutes.
5. Step 5: Stir in cilantro leaves just before serving. Remove bay leaves and serve immediately.

Tips & Variations

• Substitute button mushrooms with cremini or portobello for a deeper flavor.
• Adjust the level of heat by using less or more green chilli to suit your taste.
• Adjika is a spicy Georgian paste; if unavailable, use a mix of chili paste and smoked paprika as a substitute.
• Serve with crusty bread or over rice to soak up the flavorful sauce.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water if it has thickened too much. This stew can also be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is adjika and can I make it at home?

Adjika is a spicy Georgian chili paste made from peppers, garlic, herbs, and spices. You can find it in specialty stores or make your own by blending red peppers, garlic, coriander, and chili flakes with a bit of salt and oil.

Can I use fresh tomatoes instead of canned?

Yes, fresh tomatoes can be used if they are ripe and juicy. You’ll need about 800 g (about 4 medium) fresh tomatoes, blanched, peeled, and crushed to replace the canned tomatoes.

Chashushuli (Ostri): Spicy Georgian Mushroom Stew Recipe

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4.8 from 78 reviews

Chashushuli (Ostri) is a traditional spicy Georgian mushroom stew featuring tender button mushrooms simmered in a rich and aromatic tomato base with fresh herbs, adjika, and warm spices. This hearty and flavorful vegetarian dish is perfect for a comforting meal and showcases the vibrant flavors of Georgian cuisine.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Stovetop
• Cuisine: Georgian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushrooms

• 1 kg button mushrooms, stems removed and cut into quarters

Vegetables and Herbs

• 1 medium yellow onion, diced
• 25 g fresh cilantro, finely chopped (stems and leaves separated)
• 1 green chilli, minced
• 5 cloves garlic, minced

Seasonings and Sauces

• 2 tbsp adjika
• 4 tsp tomato paste
• 1 tsp dried savory
• 2 (400g/14oz) cans whole peeled tomatoes, crushed by hand
• 2 bay leaves
• 400 ml (1.5 cups) water
• Neutral oil for cooking (about 2 tbsp)

Instructions

1. Cook the mushrooms: Heat a tablespoon of neutral oil in a large saucepan over medium heat until shimmering. Add the quartered mushrooms and cook, stirring occasionally, until they reduce in size and brown significantly, about 5 to 10 minutes. Remove the mushrooms from the pan and set aside.
2. Sauté aromatics: Add a bit more oil to the pan if needed, reduce the heat to medium-low, then add the diced onion, cilantro stems, and minced green chili. Cook, stirring occasionally, until the onion is softened and lightly translucent, approximately 5 minutes.
3. Add garlic and spices: Stir in the minced garlic, adjika, tomato paste, and dried savory. Cook, stirring constantly, for about 30 seconds until the mixture is fragrant. Return the cooked mushrooms to the saucepan and stir well to coat them with the onion and spice mixture.
4. Simmer the stew: Pour in the crushed tomatoes and 400 ml (1.5 cups) of water. Add the bay leaves and stir to combine. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered until the stew has thickened and reduced, about 30 minutes.
5. Finish and serve: Stir in the fresh cilantro leaves just before serving. Remove bay leaves, taste for seasoning, and serve the stew immediately while warm for the best flavor.

Notes

• Adjika is a spicy Georgian chili paste and can be found in specialty stores or online. Substitute with a blend of chili flakes and garlic if unavailable.
• Dried savory adds a slightly peppery note typical in Georgian cuisine. Thyme can be used as a substitute if necessary.
• The stew thickens as it simmers; stir occasionally to prevent sticking or burning on the bottom.
• This recipe can be served with crusty bread or traditional Georgian bread like puri.

Keywords: Georgian mushroom stew, Chashushuli, Ostri, spicy mushroom stew, vegetarian Georgian recipes, adjika mushroom stew