Chakapuli With Mushrooms

Chakapuli is a popular Georgian stew, usually prepared with lamb/ beef and greens. It is known exactly who invented this culinary masterpiece, yet it is thought that the dish originated in Georgia’s eastern Kakheti region. The word itself means stewed and explains the technique how the dish is prepared. Chakapuli offers a bunch of flavors where tarragon plays the key role. Here we offer vegetarian version of chakapuli prepared with mushrooms.


  • 2 kg mushrooms
  • 5 onions
  • 2 leeks
  • One green garlic
  • One bunch spring onion
  • 6 bunches of tarragon
  • One bunch of coriander
  • 7 sprigs of fresh mint
  • 800 ml white wine
  • 2 cups of new tkemali sauce (Georgian sour plum sauce)
  • 1 teaspoon of butter
  • 2 glasses of water
  • Salt/pepper to taste
  • Handful of ripe tkemali (optional)


  1. Clean and wash mushrooms. Cut mushrooms in cubes, finely chop onion, garlic and leek.

  2. Put all the ingredients in the saucepan, add water and let them cook at medium heat. As soon as water evaporates, add butter to the saucepan and stir for 2 minutes to avoid burning. Then add wine, chopped coriander, mint, tarragon and mix well. Add tkemali sauce after 3-5 minutes and mix the ingredients again.

  3. Add fresh tkemali as well if you have. Add salt and pepper to taste and simmer until tkemali is well cooked. Serve chakapuli hot with Georgian shoti bread.

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