Mushroom Ojakhuri is a hearty, vegan Georgian family meal with roasted potatoes, mushrooms, and spices. Perfect for sharing and packed full of flavour!
Ojakhuri is a beloved Georgian dish that is traditionally made with meat and potatoes. It is a popular comfort food in Georgia, with the word roughly translating to ‘family meal’. It celebrates family gatherings and shared meals, called a supra in Georgia. Our vegan Mushroom Ojakhuri captures the same comfort, with mushrooms adding a hearty twist. It’s perfect for those looking to enjoy an authentic Georgian family meal in a plant-based style.
How to Serve Mushroom Ojakhuri as a Georgian Family Meal
When we serve Mushroom Ojakhuri, we like to go all in with a few classic Georgian touches. For garnish, add fresh parsley and thinly sliced red onion on top; it makes the whole dish look as good as it tastes! If you like a bit of spice, adding some thin slices of fresh chilli will give the dish a little extra heat. To round it out, we pair it with a simple tomato and cucumber salad. The crisp, fresh salad balances the hearty roasted veggies perfectly. And if you’re a fan of spice, don’t skip Ajika, a garlicky, peppery Georgian vegan hot sauce that adds a spicy kick.
These simple additions bring everything together, turning Mushroom Ojakhuri into a true vegan Georgian-style family meal worthy of a traditional supra.
Tips for Perfect Mushroom Ojakhuri
- Par-Boil for Crispy Potatoes: Par-boiling the potatoes before roasting helps them crisp up in the oven while remaining fluffy inside. Just 6-8 minutes in salted water does the trick.
- Preheat Your Sheet Pan: Placing the potatoes and mushrooms on a hot sheet pan gives them a head start on browning. This method brings out their best texture.
- Use Marigold Powder for Authentic Flavour: Marigold powder is a classic Georgian seasoning with a slightly earthy, floral flavour. If you don’t have it, a pinch of turmeric or saffron can be a good alternative, but the unique taste of marigold really makes it special and is worth sourcing.
- Don’t Overcrowd the Pan: Spread everything in a single layer on the sheet pan. Overcrowding traps steam, which can make the veggies soggy instead of golden and roasted.
- Add Fresh Garnishes Just Before Serving: The fresh parsley and raw onion rings bring brightness and crunch to each bite, so add these garnishes just before you’re ready to serve.
More Vegan Georgian Recipes
Spinach Pkhali – Georgian Spinach and Walnut Spread
Badrijani Nigvzit – Georgian Aubergine (Eggplant) Rolls
Mushroom Ojakhuri – Georgian Family Meal
Ingredients
- 400 g potatoes
- 500 g mushrooms
- ¼ cup vegetable oil
- 2 medium red onions
- 1 red bell pepper
- 1 teaspoon marigold powder
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- Fresh parsley for garnish
- 1 small red onion cut into rings for garnish
Instructions
- Scrub the potatoes, then cut them into large bite-sized pieces. You can leave the skin on if you like.
- Par-boil the potatoes in salted water for 6 to 8 minutes until they are almost fork-tender.
- While the potatoes are boiling, clean the mushrooms and cut them in half.
- Preheat the oven to 180°C (360°F). Place a large sheet pan in the oven to preheat. If you only have medium pans, preheat two of them.
- Drain the potatoes and place them in a large bowl with the mushrooms. Pour over ¼ cup of vegetable oil and half the spices, ½ teaspoon each of marigold powder, paprika, salt, and freshly ground black pepper.
- Toss to coat the potatoes and mushrooms in the spices.
- Once the oven is preheated, carefully spread the potatoes and mushrooms over the sheet pan in a single layer.
- Place in the oven for 10 minutes while you prepare the onions and red bell pepper.
- Cut the red onions and red bell pepper into large bite-sized pieces. Place them into the same bowl you used for the potatoes and mushrooms. Pour over 1 tablespoon of vegetable oil and the remaining spices. Toss to coat.
- After the potatoes and mushrooms have roasted for 10 minutes, remove the pan and spread the onions and bell pepper into a single layer.
- Return the pan to the oven and continue roasting until everything is golden, around 20 to 30 minutes, turning halfway.
- Serve your Mushroom Ojakhuri on a serving platter, garnish with fresh parsley and raw red onion, serve with a side of tomato and cucumber salad and Ajika.
