Morel mushrooms, known as *Guchhi* or *Kanguchhi* in the Kashmir region of India, are a culinary treasure. Their unique, nutty flavor and delicate texture make them a prized ingredient in many dishes. This article will detail a delicious recipe for fried *Guchhi* cooked in a creamy curd gravy, exploring not only the culinary aspects but also delving into the fascinating world of *Guchhi* mushrooms, including their high price, health benefits, cultivation challenges, and their status as one of India's most expensive mushrooms.
Gucci Mushroom Recipe: Fried Guchhi in Curd Gravy
This recipe celebrates the natural flavor of the *Guchhi* mushroom, allowing its delicate essence to shine through.
Ingredients:
* 250 gms fresh *Guchhi* mushrooms (cleaned and lightly soaked in warm water for 15-20 minutes to remove any grit)
* 2 tbsp ghee or butter
* 1 medium onion, finely chopped
* 2 cloves garlic, minced
* 1 inch ginger, finely grated
* 1 green chili, finely chopped (adjust to your spice preference)
* 1 cup thick curd (yogurt)
* 1/2 tsp turmeric powder
* 1/2 tsp red chili powder (adjust to your spice preference)
* 1/4 tsp garam masala
* Salt to taste
* Fresh coriander leaves, chopped (for garnish)
Instructions:
1. Prepare the Mushrooms: Gently squeeze out excess water from the soaked *Guchhi* mushrooms. Pat them dry with a clean kitchen towel. This step is crucial to prevent the mushrooms from becoming watery during cooking.
2. Fry the Mushrooms: Heat ghee or butter in a pan over medium heat. Add the *Guchhi* mushrooms and sauté for 5-7 minutes, until they are lightly browned and fragrant. Avoid overcrowding the pan; work in batches if necessary to ensure even browning. Remove the fried mushrooms and set aside.
3. Sauté Aromatics: In the same pan, add the chopped onion and sauté until golden brown. Add the minced garlic and grated ginger, and sauté for another minute until fragrant. Stir in the green chili.
4. Build the Gravy: Add the turmeric powder and red chili powder to the pan and sauté for a few seconds until fragrant. Carefully pour in the thick curd, stirring constantly to prevent it from curdling. Simmer the curd for a few minutes until it thickens slightly.
5. Combine and Simmer: Add the fried *Guchhi* mushrooms to the curd gravy. Stir gently to combine. Add the garam masala and salt to taste. Simmer for another 5-7 minutes, allowing the flavors to meld together. Do not overcook, as this can make the mushrooms tough.
6. Garnish and Serve: Garnish with fresh coriander leaves. Serve hot with rice, roti, or naan. The creamy, subtly spiced gravy perfectly complements the earthy flavor of the *Guchhi* mushrooms.
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