Kakheti
Soko Chashushuli
Georgian oyster mushrooms braised in white wine with tarragon and pomegranate
35 min·2 servings
Oyster mushrooms
Tender, fan-shaped cultivated mushrooms with a mild, slightly nutty flavour and a juicy, firm texture.
Oyster mushrooms are sold in the produce section of many larger supermarkets and reliably at farmers' markets and Asian grocers. They are best torn rather than sliced and cooked briefly over high heat so they do not turn watery.
Substitute:
Chestnut (cremini) mushrooms or king oyster mushrooms work well. Chestnut mushrooms are a little earthier and denser, king oysters firmer and meatier.
Used in · 1 recipe