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Soko (Mushroom Barbecue)



1 lb mushrooms,well-rinsed
1 t salt
1/2 c walnuts,shelled
2 cloves garlic,sliced
1 T fresh coriander,chopped
1/4 c red-wine vinegar
1/4 c water,cold
1/2 t to1 ts fresh hot red peppers
- seeded,& fine-chopped


Under ideal circumstances, walnuts may be gathered in wild and mushrooms carefully selected in forests -- yours for picking. This was the situation in early life of Georgians, & it is evident in their generous use of these ingredients, along with wine vinegar, garlic, and enough spice to galvanize taste buds.
1. Remove mushroom caps from stems & sprinkle caps with salt. Reserve
stems for some other recipe. Put caps over a charcoal barbecue & grill them for 3 or 4 mins, until soft. Remove them to a serving dish.
2. Pound walnuts & garlic to a paste, using a mortar & pestle, or in a processor. Remove paste to a bowl & stir in coriander, vinegar, water, & hot chili. Mix briskly & pour over mushrooms. Serve as an appetizer at room temp. Makes 4 to 5 servings.
NOTE: Hot chili is variable, & amount added to sauce is to taste. It should not overwhelm other ingredients.













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