Name: Imeretian Mushrooms with Walnuts (სოკო ნიგვზით)
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 30 min
Cuisine: Georgian
Ingredients: 800 g commercially cultivated oyster mushrooms, trimmed and separated into small clusters; 2.5 L water, for simmering; 120 g shelled walnuts, finely ground; 8 g garlic, peeled and finely grated; 20 g fresh cilantro, finely chopped; 10 g fresh parsley, finely chopped; 40 g scallions, white and green parts thinly sliced; 30 ml white wine vinegar; 60 ml boiled water, cooled; 3 g ground coriander; 1 g ground blue fenugreek (utskho suneli), optional; 1 g freshly ground black pepper; 4 g fine salt, divided: 3 g for the dressing and up to 1 g to finish

Wide table view of chilled walnut-dressed oyster mushrooms with bread and Georgian pottery.

Yield4 appetizer portions

Serving basisOne-quarter of the prepared mushroom and walnut dish

DifficultyEasy; drain the mushrooms thoroughly before dressing

Dietary classificationVegetarian; contains walnuts (tree nuts)

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The dish

About Imeretian Mushrooms with Walnuts (სოკო ნიგვზით)

Mushrooms are used in Georgian cooking in pan-cooked dishes and salads, and walnuts are a familiar seasoning in Imeretian cuisine. Preparations differ: some combine cooked mushrooms with a cold walnut-herb dressing, while another family version is served hot with potatoes and butter. This measured version follows the cold appetizer pattern and does not claim to be the sole or canonical Imeretian formula.

Cultivated oyster mushrooms have a pleasantly savoury texture and separate into ribbons that hold the dressing. Simmering them until tender makes them easy to chew and mix; draining well keeps the walnut paste thick instead of watery. Do not use unidentified foraged mushrooms. The recipe is written for commercially cultivated mushrooms.

The walnut mixture should be finely ground but still rich and spoonable. Vinegar brightens its flavour, while coriander, garlic and a little blue fenugreek give it a rounded Georgian spice profile. Add the herbs and scallions after grinding so their fresh flavour stays distinct.

Cook the dish

Ingredients

Mushrooms

800 gcommercially cultivated oyster mushrooms, trimmed and separated into small clusters
2.5 Lwater, for simmering

Walnut dressing

120 gshelled walnuts, finely ground
8 ggarlic, peeled and finely grated
20 gfresh cilantro, finely chopped
10 gfresh parsley, finely chopped
40 gscallions, white and green parts thinly sliced
30 mlwhite wine vinegar
60 mlboiled water, cooled
3 gground coriander
1 gground blue fenugreek (utskho suneli), optional
1 gfreshly ground black pepper
4 gfine salt, divided: 3 g for the dressing and up to 1 g to finish

Method

Make the walnut dressing. Grind the walnuts, garlic, coriander, optional blue fenugreek, black pepper and 3 g salt to a fine, moist paste. Stir in the vinegar and cooled boiled water gradually; keep the dressing thick but spoonable. Fold in the cilantro, parsley and scallions.
Cook the mushrooms. Bring 2.5 L water to a boil in a large saucepan. Add the mushrooms, return to a simmer and cook uncovered until tender and thoroughly cooked, about 8–10 minutes. Drain very well and spread in a shallow tray.
Dress and cool. Let the mushrooms cool promptly until they stop steaming, no longer than 20 minutes at room temperature. Tear or slice them into bite-size strips and fold through the walnut dressing. Taste and add up to 1 g salt if needed.
Chill and serve. Cover and refrigerate for at least 30 minutes. Serve cool or at room temperature with clean utensils; refrigerate leftovers within 2 hours and keep at or below 4 °C.

Excerpt

Tender oyster mushrooms are folded through a thick Georgian-style walnut dressing with garlic, coriander, fresh herbs and wine vinegar. Chill before serving as a savoury appetizer.

Practical guidance

Success points

Separate the oyster mushrooms into small clusters so they cook evenly.
Drain the cooked mushrooms very well; trapped water will thin the dressing.
Use cooled boiled water in the walnut paste and add it gradually until thick but spoonable.
Chill the dressed dish for at least 30 minutes so the garlic, herbs and walnuts meld.

Practical guidance

If the dressing feels stiff, stir in cooled boiled water 5 ml at a time. If it looks loose, add a spoonful of extra finely ground walnut.
If the mushrooms release liquid after chilling, drain that liquid away and gently fold the dish once before serving.
For a milder garlic flavour, let the grated garlic stand in the vinegar for 5 minutes before mixing the dressing.
Blue fenugreek is optional; ordinary fenugreek has a different flavour and should not be used as a direct substitute.

Nutrition per serving

Serving size: One-quarter of the recipe
Calories: About 280 kcal
Carbohydrate: About 19 g
Protein: About 12 g
Fat: About 21 g
Dietary fibre: About 8 g
Sodium: About 440 mg

Allergens and food safety

Contains walnuts (tree nuts). Check ingredient labels for additional allergens or cross-contact. Use commercially cultivated oyster mushrooms; never eat wild mushrooms unless their identity is certain. Cook the mushrooms until fully tender. Cool promptly, refrigerate within 2 hours at 4 °C or below, use leftovers within 3–4 days and serve chilled or reheat until steaming hot.

To finish

Serve with fresh herbs and bread as part of a shared meal.
Bring the dish out shortly before eating; keep it chilled until then.

About Imeretian Mushrooms with Walnuts (სოკო ნიგვზით)

Ingredients

Mushrooms

Walnut dressing

Method

Excerpt

Success points

Practical guidance

Nutrition per serving

Allergens and food safety

To finish

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