Soko Ketsze โ Georgian Mushrooms Baked with Sulguni Cheese
Ingredients:
Preparation mode:
๐ Soko ketsze (แกแแแ แแแชแแ) means “mushrooms on a ketsi” โ a Georgian clay dish. Whole mushroom caps are filled with butter and sulguni cheese and baked until the cheese melts and the mushrooms release their juices into the pan.
Just three main ingredients and 25 minutes โ a favourite starter in every Georgian restaurant.
How to Make Soko Ketsze
- Prepare. Heat the oven to 220ยฐC (430ยฐF) and put a clay dish, cast-iron pan or baking dish inside to heat up.
- Fill the caps. Wipe the mushrooms clean, remove the stems and place them cup-side up. Sprinkle each with a pinch of salt and put a cube of butter inside.
- Bake. Arrange the mushrooms in the hot dish and bake for 10 minutes, until they start to release juice.
- Add the cheese. Fill each mushroom with grated sulguni and bake for 5โ8 minutes more, until the cheese is melted and golden.
- Serve. Sprinkle with herbs and serve hot, straight from the dish, with bread to dip in the juices.
๐ Kitchen Tools for This Recipe
- Damascus Pattern Chef Knife with Wooden Handle โ a sharp everyday knife for herbs, onions and fish ($39.99, free shipping)
๐ Discover more Georgian classics: Georgian Food: 25 Traditional Dishes You Must Try
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Footnotes:
Tip: keep the mushroom caps upright so the juice and melted butter stay inside.
Variation: add a little crushed garlic or chopped tarragon under the cheese.