Mushroom Ojakhuri Recipe: Georgian Family Meal

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by Maggie Turansky

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One of the most common dishes in Georgia that you will find across the country is ojakhuri. This hearty meal is a mainstay in this South Caucasus nation and you will be hard-pressed to find a traditional restaurant menu without its inclusion. However, if you’re looking to recreate this at home, it can be really difficult to find a detailed, written recipe.

Ther reason that recipes are so few and far between is to do with the fact of what ojakhuri fundamentally is – a family meal. Meaning that each family has their own rendition of it and has likely not even bothered to properly write down.

Because ojakhuri can vary so drastically from home to home, however, means that I was able to develop a pretty killer mushroom ojakhuri that is super flavourful, very hearty and also completely vegan and it makes for a great comfort food whenever you fancy.

Homemade mushroom ojakhuri
Homemade mushroom ojakhuri

How to Make Mushroom Ojakhuri

This recipe really couldn’t be easier and it will take a total of about five minutes to throw together and then you can just toss it in the oven and eat about 45 minutes later.

To start out with, preheat your oven to 220° or 425°F. In a large bowl, mix 60 millilitres (about a quarter cup) of sunflower oil with two tablespoons of adjika paste.

If you’re interested in making a lot of Georgian food, then this is something that I definitely recommend sourcing online or from a speciality shop or making it yourself at home.

However, you can substitute with a half a teaspoon of salt, a quarter teaspoon of crushed chilli flakes and a quarter teaspoon of ground coriander seed. Whisk the adjika (or chili-coriander mixture) and oil together.

The main ingredients of this ojakhuri recipe
The main ingredients of this recipe

Now, you need to stem and quarter a kilo (about two pounds) of button mushrooms. You really can use any kind of mushrooms in this recipe, however, simple button mushrooms are the most common in Georgia and also happen to be the cheapest in most areas of the world! Add your quartered mushrooms to the bowl with the adjika.

Next, cut about a kilo of potatoes into 2-centimetre cubes. Try to keep the potatoes around the same size so that they cook evenly. Toss the potatoes in the bowl with the mushrooms.

Now, thinly slice a red onion from pole to pole. I find it easier to remove the root from the onion to allow for the layers to separate more readily. I say to use a red onion because they are sweeter and, therefore, caramelise more easily adding a delicious flavour to your finished ojakhuri. Add the onions to the bowl.

Coating the vegetables in adjika and oil
Coating the vegetables in adjika and oil

And finally, thinly slice two red peppers and add them to the bowl with the mushrooms, potatoes and onion. Using a large spoon (or your hands!) toss all of these to completely coat in the adjika and oil.

Transfer all of this to a large baking dish (a 33cm x 23cm or 13in x 9in pan works great) and cover tightly with aluminium foil.

Transfer the pan to the oven and roast for thirty minutes before removing the foil and roasting for a further 15 minutes, or until the potatoes are tender and everything is lightly browned and caramelized.

Ojakhuri coming out of the oven
Ojakhuri coming out of the oven

Allow your ojakhuri to cool slightly for about five before serving. And all there is left is to dig in and enjoy!

Homemade mushroom ojakhuri

Mushroom Ojakhuri: Georgian Family Meal

This Georgian dish simply means "family meal" and it is incredibly hearty and comforting. Super easy to throw together, this is sure to quickly become one of your favourites.
5 from 2 votes
Servings 4
Prep Time 5 minutes
Total Time 50 minutes


  • 60 ml (¼ cup) sunflower oil
  • 2 tbsp adjika (see note)
  • 1 kg (2 lb) button mushrooms stems removed and cut into quarters
  • 1 kg (2 lb) potatoes cut into bite-sized cubes
  • 1 medium red onion sliced thin
  • 2 red bell peppers sliced thin
  • 4-5 cloves garlic smashed and peeled


  • Preheat oven to 220°C (425°F). In a large bowl, whisk together adjika and oil. Add mushrooms, potatoes, onion, pepper and garlic to bowl with adjika and oil. Toss to coat in the mixture then transfer to a large baking dish.
    Coating the vegetables in adjika and oil
  • Cover the dish tightly with aluminium foil and place in the oven. Cook for 30 minutes then remove the foil and cook for a further 15 minutes until the potatoes are tender, the mushrooms are browned and the onions have lightly caramelized. Serve immediately.
    Ojakhuri coming out of the oven



You can either make adjika yourself or purchase it online. Alternatively, substitute with 1/2 teaspoon salt, 1/4 teaspoon of chili flakes, 1/4 teaspoon ground coriander seeds and a few generous grinds of black pepper. You won’t get quite the same flavour, but it will still be very good.


Calories: 408kcal | Carbohydrates: 60g | Protein: 14g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Sodium: 132mg | Potassium: 2053mg | Fiber: 10g | Sugar: 12g | Vitamin A: 1920IU | Vitamin C: 135mg | Calcium: 55mg | Iron: 4mg

Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.

Tried this recipe or have questions?Click here to leave a comment!

As you can see, making a killer mushroom ojakhuri isn’t a difficult task in the slightest and the results are super delicious! I hope that you are able to make this dish and recreate one of Georgia’s favourite family meals in your own kitchen.

Are you looking to make ojakhuri? Have any questions? Let me know in the comments!

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Maggie is the creator behind No Frills Kitchen. She is a world traveller, home cook and recipe developer who loves to experiment with new cuisines and techniques at every chance she gets. No stranger to improvising and making do with the equipment and ingredients she has available, she is passionate about sharing her knowledge with others. Read More

5 from 2 votes (2 ratings without comment)

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