სოკო ნიგვზის საწებელით — Mushrooms in Garlic-Walnut Sauce

Georgian Fast With Oil Published June 13, 2026

Georgians treat mushrooms with the same reverence they give meat, and on fast days a skillet of browned mushrooms cloaked in garlic-walnut sauce is as hearty as the table gets. The mushrooms are seared hard until their edges crisp and their flavor concentrates, then folded into a sauce of pounded walnuts loosened with their own juices, sharp with garlic and vinegar, perfumed with blue fenugreek and coriander. The result is earthy, rich, and savory enough to anchor a whole supper over rice or with bread.

On oil days, oil gives the mushrooms a proper sear. For strict no-oil days, dry-roast the mushrooms in a hot pan with no fat — they will steam, release their water, then brown beautifully once it cooks off, and the walnut sauce carries all the richness you need.

FASTING LEVEL: Fast With Oil (adaptable for strict days — see notes)
SERVINGS: 4
TIME: 30 minutes

INGREDIENTS

- 700g cremini or oyster mushrooms, halved or torn
- 2 tablespoons sunflower or olive oil (omit for strict days)
- 3/4 cup (75g) walnut halves
- 4 cloves garlic
- 1 teaspoon ground blue fenugreek (utskho suneli)
- 1 teaspoon ground coriander, plus 1/4 cup fresh chopped
- 1/2 teaspoon dried marigold (Imeretian saffron)
- 1/4 teaspoon cayenne or Georgian red pepper
- 2 tablespoons red wine vinegar
- 1 small onion, finely chopped
- 1/2 cup warm water or vegetable broth
- Salt, to taste
- Pomegranate seeds, to garnish

METHOD

1. Heat the oil (or use a dry pan for strict days) in a large skillet over medium-high. Add the mushrooms in a single layer and let them sit undisturbed 3-4 minutes before stirring, so they brown rather than steam. Cook until deeply golden and reduced, 8-10 minutes. Season with salt and set aside.

2. In the same pan, soften the onion 4-5 minutes (add a splash of water if it sticks on strict days). Stir in the blue fenugreek, ground coriander, marigold, and cayenne; cook 1 minute until fragrant.

3. Meanwhile, grind the walnuts and garlic into a paste with a mortar and pestle or food processor, then whisk in the warm water and vinegar to make a pourable sauce.

4. Return the mushrooms to the pan, pour over the walnut sauce, and simmer gently 5 minutes, loosening with more water if it thickens too much. Taste for salt and vinegar.

5. Off the heat, stir through the fresh cilantro. Serve scattered with pomegranate seeds, over rice or with bread to soak up the sauce.

NOTES

- Strict no-oil days: dry-roast the mushrooms and onion as described; the walnut sauce keeps the dish rich and full.
- Oyster and king oyster mushrooms give the meatiest texture; a mix of wild mushrooms is wonderful in autumn.
- Serve cold the next day as a walnut-mushroom relish with bread.
- For a fuller plate, fold in a cup of cooked white beans with the mushrooms.