Mushrooms with tarragon from Kakheti
09 September, 2016
Mushrooms with tarragon and egg is a popular Georgian dish that originated from Georgia’s Kakheti region. Due to this fact the dish is often called Kakhetian style mushrooms. The dish is easy to prepare and extremely delicious. Here tarragon plays the main role and adds its piquant note to the dish.

Tarragon - 1 bunch
Oyster mushroom – 1kg
Fresh mint -2 stalks
Coriander – 1 bunch
Green pepper – 1
Dry white wine – 200 ml
Egg – 3
Salt to taste


Give mushrooms a quick rinse under hot water. Coarsely chop them and boil in the mix of one glass of water and glass of wine for about 15-20 minutes, until half of the liquid evaporates. Finely chop the greens, pepper and add to the saucepan. Boil the mixture for additional 15 minutes stirring it constantly. Remove saucepan from the stove and pour beaten eggs little by little to the mushrooms with greens. (If you don’t like egg you can prepare the dish without it.) Mix everything very quickly  to avoid eggs from curdling. Add salt to taste, place saucepan again on stove and as soon as the dish starts to boil, remove from the fire and serve it.

Related stories:

Juicy khinkali with mushrooms and spices

Estragon pie with eggs – Simply delicious!