Soko Ketsze

Soko Ketsze — mushrooms grilled on a Georgian clay ketsi pan — is a beloved tavern dish from the Caucasus highlands, where wild porcini and oyster mushrooms absorb the earthy heat of unglazed terracotta and fill the table with smoky fragrance. Traditionally served sizzling straight from the pan with torn flatbread for scooping.

Serves: 4

Ingredients

• 600g (1.3 lb) mixed wild mushrooms (porcini, oyster, chanterelle), torn into large pieces
• 4 tbsp (60ml) unsalted butter
• 4 cloves garlic, thinly sliced
• 1 tsp dried fenugreek leaf (utskho suneli)
• 1 tsp dried coriander seed, lightly crushed
• ½ tsp dried chilli flakes
• ½ tsp salt
• 2 tbsp (30ml) dry white wine or grape juice
• 3 tbsp fresh coriander (cilantro), roughly chopped
• 2 tbsp fresh flat-leaf parsley, roughly chopped
• Juice of ½ lemon
• Flatbread or crusty bread, to serve

Instructions

1. Place a dry ketsi clay pan (or a heavy cast-iron skillet) over high heat for 3 minutes until very hot.
2. Add the butter and let it foam, then add the garlic. Stir 30 seconds until fragrant.
3. Add the torn mushrooms in a single layer — do not crowd. Cook undisturbed 3–4 minutes until the undersides are deeply golden.
4. Stir once, then add the fenugreek, coriander seed, and chilli flakes. Cook a further 2–3 minutes.
5. Splash in the white wine and let it sizzle and reduce for 1 minute.
6. Season with salt, then scatter over the fresh herbs and squeeze over the lemon juice.
7. Serve immediately in the pan with flatbread on the side.

Cook's Notes: A genuine ketsi pan gives the dish its signature smoky base note; if unavailable, a dry cast-iron skillet on high heat is the best substitute. Avoid stirring too early — letting the mushrooms blister undisturbed creates caramelised depth.