Ojakhuri — potatoes, mushrooms and cheese
Crisp potatoes and pan-fried mushrooms with Imeretian cheese and spring onions.
Active time30 min
Cooking40 min
Total1 h
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Ingredients
- 400 g fresh button mushrooms
- 30 g spring onions
- 700 g potatoes
- 50 g unsalted butter
- 150 g Imeretian cheese
- 3 tbsp vegetable oil
- 1 pinch of salt — optional
Preparation
Clean the mushrooms and cut the stalks into pieces. Cook them with the caps and oil over low heat, covered, for 25 min, stirring. Meanwhile, peel and cut the potatoes into large pieces. Parboil for about 12 min, until tender at the edges but still firm in the centre. Drain.
400 g fresh button mushrooms700 g potatoes3 tbsp vegetable oil- knife
- chopping board
- sauté pan with lid
- spoon
- saucepan
- colander
Add the potatoes and butter to the mushrooms. Fry uncovered over medium-high heat for about 15 min, turning the pieces, until the potatoes are tender and crisp. Crumble the cheese. Wash and slice the spring onions. Off the heat, add the salt if using, then scatter with the cheese and spring onions. Serve hot.
30 g spring onions50 g unsalted butter150 g Imeretian cheese1 pinch of salt — optional- sauté pan with lid
- spatula
- knife
- chopping board
Allergens
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration