Gucchi Sabzi
Veg
Vegan
Dried morel mushrooms (gucchi) — among the most prized and expensive fungi in the world — rehydrated and cooked in a gentle mustard oil gravy with mild spices. Earthy, intensely aromatic, and deep with umami, gucchi from the Kullu-Manali forests commands extraordinary prices.
Cuisines
Himachali
Kashmiri
Best for
Lunch
Dinner
Recipe
Prep: 30 min
Cook: 40 min
Total: 70 min
2-3 servings
Ingredients
| 50 grams | dried morel mushrooms (gucchi) |
| 1 cup | warm water |
| 2 tablespoons | ghee |
| 1 medium | onion, finely chopped |
| 1 teaspoon | ginger-garlic paste |
| 1 medium | tomato, finely chopped |
| 1/2 teaspoon | turmeric powder |
| 1 teaspoon | coriander powder |
| 1/2 teaspoon | red chili powder |
| 1/2 cup | yogurt, whisked |
| — | salt to taste |
| 1 tablespoon | fresh coriander leaves, chopped |
Instructions
- 1 Rinse the dried morel mushrooms under running water to remove any dirt.
- 2 Soak the mushrooms in warm water for about 30 minutes, then drain and reserve the soaking liquid.
- 3 Heat ghee in a pan over medium heat and add the chopped onions. Sauté until golden brown.
- 4 Add the ginger-garlic paste and sauté for another minute until the raw smell disappears.
- 5 Stir in the chopped tomato, turmeric powder, coriander powder, and red chili powder. Cook until the tomatoes are soft and the oil starts to separate.
- 6 Add the soaked mushrooms and sauté for 3-4 minutes.
- 7 Pour in the reserved soaking liquid and bring to a gentle simmer.
- 8 Reduce the heat and add the whisked yogurt gradually, stirring continuously to prevent curdling.
- 9 Season with salt to taste and let the sabzi simmer for about 15-20 minutes until the mushrooms are tender and the flavors are well combined.
- 10 Garnish with fresh coriander leaves and serve hot with rice or Indian bread.
Tips
Ensure the yogurt is at room temperature to prevent curdling when added to the hot mixture.