Mushrooms and Red Peppers

Name: Mushrooms and Red Peppers (Soko Tsiteli Tsitsakit სოკო და წითელი წიწაკით)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4–6
Cuisine: Georgia
Ingredients: 150 g / 5 oz / 1 cup chopped onion; 1 tsp salt or Svanetian salt; 750 g / 1½ lb mixed mushrooms, wild and cultivated; 8 g / ¼ oz / 2 garlic cloves, chopped; ¼ tsp dried summer savory or mild thyme; 120 ml / 4 fl oz / 1 cup peeled canned tomatoes and their juice, roughly chopped; 20 g / ⅔ oz / ½ cup mixed chopped fresh herbs: parsley, basil and coriander / cilantro; ½ tsp ground fenugreek; 3 tbsp cold-pressed oil; ¼ tsp chilli/red pepper flakes; 1 large red (bell) pepper, cut into large dice; freshly ground black pepper; ½ tsp coriander seeds, crushed

Soko Tsiteli Tsitsakit სოკო და წითელი წიწაკით

Preparation info

Serves
4–6

Difficulty
Easy
Ready in
40 min

Appears in

Tasting Georgia

By Carla Capalbo

Published 2017

About

Mushrooms are found in the meadows and woods in Svaneti in early summer and autumn, before the weather turns too cold. This is a nice way to give a Georgian twist to a mix of wild and cultivated mushrooms.

Ingredients

750 g / 1½ lb mixed mushrooms, wild and cultivated
150 g

Asia
Georgia
Side dish
Gluten-free
Summer
Spicy
Vegan
Autumn

Method

Clean the mushrooms, wiping them with a damp cloth as necessary to remove any soil. Leave small mushrooms whole; cut larger ones in half. The mushroom pieces should be big for this recipe.

In a large, non-stick frying pan, sauté the onion in the oil for 5–6 minutes until it starts to soften and become translucent. Stir in the bell pepper, dry herbs, spices and chilli. Cook for 2–3 minut