Monday, 26 May 2014

Georgian Oyster Mushroom & Rice Pastries

Oyster mushrooms are common in Georgian woodlands and are popular in Georgian cuisine. These delicious mushroom pastries are supposed to be just made with oyster mushrooms, but they can be quite pricey so I've used a mixture. If you're feeling flush then use just oyster mushrooms, if you're not then you can make these with any mushrooms or any mixture of mushrooms. The recipe is adapted from this Georgian Recipe website.

Georgian Oyster Mushroom & Rice Pastries
Adapted from

700g flour
1 cup warm water
1 tbsp dried active yeast
1 tbsp sugar
1 tsp salt

800g oyster mushrooms (or a mixture of any mushrooms)
5 tbsp oil
1 cup cooked white rice (this will require 1/2 cup uncooked rice)
1 large white onion, finely chopped
2 cloves garlic, crushed
1 bunch fresh continental parsley, finely chopped

To Make:
1. Whisk the warm water, yeast and sugar together in a small bowl and set aside for 10 minutes until it becomes frothy. Place the flour and salt in a bowl and make a depression in the middle. Pour the frothy yeast mixture in and combine well until you have a thick ball of dough. Cover with plastic wrap and set aside in a warm spot for 2 hours, to rise.
2. Finely chop your mushrooms and onion. Heat the oil in a large pan and sauté the mushrooms and onion until soft and cooked. In a large mixing bowl combine the cooked mushrooms, cooked rice, crushed garlic and chopped parsley. Season to taste with salt and pepper.
3. After 2 hours the dough should have about doubled in size. Turn out onto a floured bench top and knead into a smooth ball. If the dough is took sticky, add a touch more flour, if it's too crumbly add a touch more water. Divide your ball of dough into 6 balls. Roll out each ball into a long rectangle shape and divide the filling equally amongst each one.
4. Fold the dough over the filling and pinch together with your fingertips, if the dough is too floury to stick properly, wet the edge with a little water to make it stick. Gently flatten each pastry so that the seam where it is joined is along the top of each one. 
5. Heat a little oil in a non stick fry pan and fry each pastry for 6-8 minutes, turning half way. Serve immediately or you can make in advance an keep warm in a warm oven. 

Makes 6.

This month I'm featuring recipes from Georgia.
Check out my other Georgian recipe posts:


  1. LOve to eat this Georgian Oyster Mushroom & Rice Pastries. Thanbks for sharing your menu and recipes.

  2. I made these today and they were great--with this technique I'll be able to make delicious pastries all summer without needing to turn the oven on! Oh yeah, I used kale instead of parsley.