Mushroom Ojakhuri - Georgian Family Meal
A hearty, vegan Georgian family meal with roasted potatoes, mushrooms, and spices. Perfect for sharing and packed full of flavour!
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.
Nutrition
Calories: 538kcalCarbohydrates: 63gProtein: 15gFat: 29g
Tried this recipe?Mention @mikeronm or tag #theveganplanetkitchen!