This dish is Chef Nick’s take on a staple of Georgian cuisine known as “satsivi”. It is similar in body to an Indian or Thai curry, and has a depth and flavor profile all its own. The walnuts serve double duty as both a flavoring and a thickening agent. Serve with grilled flatbread, rice pilaf or roasted vegetables.
3 tablespoons butter, divided
2 tablespoon canola oil, divided
1 small onion, diced
4 cloves garlic, microplaned or very thinly sliced
1 small jalapeño pepper, seeded and minced
1 1/2 tablespoons all-purpose flour
1 quart chicken or mushroom stock
1 1/2 cups California walnuts, finely chopped or ground in a food processor
1 cup toasted California walnuts, coarsely broken or chopped
1 tablespoon rice wine or white wine vinegar
1 1/4 teaspoons sweet paprika
1/2 tablespoon kosher salt
1 teaspoon coriander ground
1 teaspoon ground dried marigold
3/4 teaspoon aleppo pepper
1/2 teaspoon ground fenugreek
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1 1/2 pounds Trumpet mushrooms
1/2 cup fresh cilantro, chopped
3 tablespoons fresh tarragon chopped
Toasted chopped California walnuts, walnut oil, and chopped fresh tarragon (optional garnishes)
To prepare sauce, melt 2 tablespoons butter with 1 tablespoon oil in a large heavy-bottomed saucepan over medium heat. Add onions and sweat until translucent, about 5 minutes.
Add garlic and jalapeno and cook for 2 more minutes being careful not to brown. Add flour and mix well with a wooden spoon. Toast, stirring often until a roux forms and turns golden brown.
Add ground walnuts, vinegar and all of the dry spices to the pot, then immediately add the stock in a steady stream, whisking constantly to avoid lumps.
Simmer over low heat, for 20 to 25 minutes or until sauce has thickened noticeably. When cool enough to handle, puree until very smooth in a blender covered with a towel, being careful not to allow the lid to come off the blender due to heat. Place back in pot and set aside.
To prepare mushrooms, melt the remaining butter with the remaining oil over medium-high heat. Add mushrooms and cook for 5 minutes or until golden brown and soft. Transfer to the sauce and add the toasted walnuts to the pot reserving 1/2 cup for garnish. Stir in herbs and season to taste with salt.
Spoon satsivi into 4 bowls and garnish with toasted walnuts, a drizzle of walnut oil, and tarragon.
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