Tashmijabi with Oyster Mushrooms

I am Tina, a 27-year-old marketer and passionate cook. Since childhood, cooking with my grandmother has felt like a magical journey. Cooking has fascinated me since childhood, and preparing new dishes with my grandmother felt like a magical journey. That’s why I decided to choose a recipe connected to my childhood and my grandmother. As a Svan by origin, one of my favorite childhood dishes was Tashmijabi. Here’s my own version inspired by those memories.

Preparation Time

30-60 mn

Difficulty

Simple

CAL

500+ calories

Type of Food

Main dish

Goes with

Limonati by Borjomi tarkhun

Recipe author

Tina Khapava

Ingredients

Portions :

Potato

0.166 kilogram

Butter

83 gram

Sulguni

100 gram

Salt

1.66 gram

Milk

83 milliliter

Mushroom preparation

wood mushrooms

166 kilogram

Garlic

0.33 piece

Onion

0.2 piece

Tarragon

3.3 gram

Mint

3.3 gram

Butter

5 gram

step

For Tashmijabi boil the potatoes in their skins.

step

Let the potatoes cool slightly, then peel and place them in a large pot. Mash the potatoes well.

step

Pour in the milk and cook over low heat.

step

Gradually add the grated Sulguni cheese, stirring with a wooden spoon until the cheese melts and the mixture becomes smooth and uniform.
Add salt to taste.

step

For a traditional touch, make a small deepening in the center of Tashmijabi, then pour in melted butter before serving.

step

Clean the mushrooms thoroughly and place them in a skillet. Cook until they release their moisture and the liquid evaporates.

step

Add the onion and butter to the skillet. Cook until the onion softens add chopped tarragon and mint. Season with salt and black pepper.

Serve

Enjoy it!

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