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Dum Ki Gucchi (Stuffed Morels)
This mushroom recipe comes from a fantastic recipe book called Curry by Vivek Singh.
We would be delighted if you used our wild foraged dried morels, available in 15g packets here and currently on sale while our limited and ethically foraged stock lasts! Once you have the long list of wonderful exotic ingredients together, the rest of the recipe is surprisingly simple and easy!
Mildly spiced and nutty
Stuffed Morel Curry
“Morels, or gucchis, are rare mushrooms found in the Himalayan region. Loved by food connoisseurs for their flavor, these are mostly used in rice preparations and non-vegetarian dishes. However, they are also prepared as a vegetable, as in this recipe, and eaten with Indian breads or steamed rice.” -Vivek Singh
- 10 large dried morels
- 1 Tbsp unsalted butter
- Juice of 1 lemon
- 1Tbsp pomegranate seets, for garnishing
- 15g unsalted butter
- 2 tbsp broken cashew nuts
- 1 tbsp sultanas
- ¼ tsp cumin seed
- ½ tsp finely chopped green chillies
- ½ tsp finely chopped ginger
- ½ tsp yellow chilli powder
- 1 tsp chopped coriander leaves
- 1 tsp chopped mint leaves
- 1 tbsp grated mild cheese
- 4 tbsp grated cheddar cheese
- ¼ tbsp lemon juice
- 3 green cardamom pods
- 3 cloves
- 3 cinnamon sticks
- 2 bay leaves
- 1 tsp ginger and garlic paste
- 1 tsp ground coriander
- ½ tsp Kashmiri red chilli powder
- ½ tsp ground garam masala
- 2 pinches of nutmeg and mace powder, each
- ½ tsp crushed white peppercorns
- 1 tbsp brown onion paste
- 150g plain yogurt, whisked
- 2 tbsp almond paste
- 100g grated milk cheese
- 2 tbsp single cream, plus extra for garnishing
- few drops of rose water
- pinch of saffron threads, soaked in water
- Soak the morels in warm water for 30 minutes. Clean them thoroughly to get rid of any grits and trim off the stems.
- Heat ½ tablespoon of the butter in a pan over a moderate heat. Add the mroels and sauté. Sprinkle in the salt and lemon juice and cook, tossing occasionally (the morels will burn fast if tossed too much), until the morels are soft. Do not overcook, as the morels will lose their flavour. Using a slotted spoon, transfer the morels to a dish and set aside to cool.
- To make the filling, in the same pan, melt the butter over a low heat. Add the cashew nuts and sultanas and sauté until the nuts are golden brown. Add the cumin seeds, green chillies, ginger, yellow chilli powder, coriander, and mint leaves and toss for a minutes. Add the milk cheese and sauté well, then add the cheddar cheese. Sprinkle salt and lemon juice and mix well. Transfer the filling to a plate and set aside to cool. Once cooled, stuff the morels with the filling.
- To make the sauce, melt the remaining ½ tablespoon butter in the same pan over a moderate heat. Add the whole spices. When they release their flavour, add the ginger and garlic paste and sauté for a minute stirring frequently. Sprinkle a little water to prevent the masala from sticking to the base of the pan.
- Mix in the rest of the dry spices along with three tablespoons of water and cook, stirring occasionally. Add the brown onion paste along with 100ml water. Cook for 30 seconds. Fold in the yogurt and cook for another 2-3 minutes. Add the almond paste – this will thicken the gravy.
- Add the milk cheese and stir. As the gravy reaches a semi-thick consistency, fold in the cream and add salt if necessary. Sprinkle a few drops of rose water and the saffron threads, reserving the saffron-flavoured water. Reduce the heat to low and slowly add the stuffed morels to the sauce. Cover the pan and simmer for three minutes.
- Sprinkle the saffron-flavoured water and garnish with a few drops of cream and pomegranate seeds. Serve hot with Indian bread or rice.