Spicy Georgian Mushroom Stew (Chashushuli Ostri) Recipe

Introduction

Chashushuli, also known as Ostri, is a vibrant and spicy Georgian mushroom stew bursting with rich flavors. This hearty dish combines tender mushrooms with aromatic herbs and a spicy tomato base, 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
• 4 tsp tomato paste
• 1 tsp dried savory
• 2 (400g/14oz) cans whole peeled tomatoes (crushed with hands)
• 2 bay leaves

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 have significantly reduced in size and browned, about 5–10 minutes. Remove from the pot and set aside.
2. Step 2: Add a bit more oil to the same pan, reduce the heat to medium-low, then add diced onion, cilantro stems, and minced green chilli. Cook, stirring occasionally, until softened and lightly translucent, about 5 minutes.
3. Step 3: Stir in minced garlic, adjika, tomato paste, and dried savory, stirring constantly until fragrant, about 30 seconds. Return mushrooms to the pot and stir to coat them in the onion mixture.
4. Step 4: Pour in the crushed tomatoes and 400 ml (1.5 cups) water. Add bay leaves, stir to combine, and bring to a boil. Reduce heat to low and simmer uncovered until the stew is reduced and thickened, about 30 minutes.
5. Step 5: Stir in the cilantro leaves just before serving. Serve the stew immediately while hot.

Tips & Variations

• Use a neutral oil like sunflower or vegetable oil to allow the flavors of the spices and herbs to shine.
• Adjust the heat by varying the amount of green chilli or substituting with a milder pepper if preferred.
• For a meat version, replace mushrooms with diced beef or lamb and cook longer until tender.
• Serve with traditional Georgian 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. To reheat, warm gently on the stove over low heat, stirring occasionally. This stew can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What is adjika and can I substitute it?

Adjika is a spicy Georgian chili paste made from peppers, garlic, and herbs. If unavailable, you can substitute with a mix of chili paste or harissa combined with a bit of garlic for a similar flavor.

Can I use other types of mushrooms?

Yes, feel free to use cremini, shiitake, or a mix of wild mushrooms for added depth of flavor. Just adjust cooking time slightly if needed to ensure they soften well.

Spicy Georgian Mushroom Stew (Chashushuli Ostri) Recipe

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★★★★★

4.9 from 74 reviews

Chashushuli (Ostri) is a traditional spicy Georgian mushroom stew featuring button mushrooms simmered in a rich tomato-based sauce with adjika, garlic, and aromatic herbs. This hearty vegetarian stew is perfect as a warming meal served with bread or over grains, showcasing the bold, robust flavors of Georgian cuisine.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Georgian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Mushrooms

• 1 kg button mushrooms (stems removed and cut into quarters)

Vegetables & Herbs

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

Spices & Condiments

• 2 tbsp adjika (Georgian spicy paste)
• 4 tsp tomato paste
• 1 tsp dried savory
• 2 bay leaves

Canned Tomatoes & Liquids

• 2 (400 g/14 oz) cans whole peeled tomatoes (crushed with hands)
• 400 ml (1.5 cups) water

Oils

• Neutral oil for cooking (e.g., vegetable or sunflower oil), approximately 2 tbsp

Instructions

1. Cook the mushrooms: Heat 1 tablespoon of neutral oil in a large saucepan over medium heat until shimmering. Add the quartered mushrooms and cook, stirring occasionally, for about 5-10 minutes until the mushrooms reduce in size and brown significantly. Remove 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. Add the diced onion, cilantro stems, and minced green chilli. Cook, stirring occasionally, until softened and lightly translucent, about 5 minutes.
3. Add garlic and spices: Stir in the minced garlic, adjika, tomato paste, and dried savory. Cook, stirring constantly, until fragrant, about 30 seconds. Return the browned mushrooms to the pan and stir to coat them evenly in the onion-spice mixture.
4. Simmer the stew: Pour in the crushed canned 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 simmer uncovered for about 30 minutes, or until the sauce has reduced and thickened.
5. Finish and serve: Stir in the chopped cilantro leaves just before serving. Serve the stew immediately, hot and flavorful.

Notes

• Adjika is a fiery Georgian chili paste that adds distinctive heat and flavor; it can be sourced from specialty stores or substituted with a mix of chili paste and garlic.
• Dried savory is a traditional Georgian herb that imparts a slightly peppery, tangy note which complements the mushrooms and tomato base.
• This stew is delicious on its own or served with crusty bread, rice, or traditional Georgian bread like puri.
• For a milder version, reduce or omit the green chilli.

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