Gucchi Mushroom Recipe (Morel Mushroom Rice)
Gucchi Pulao is a fragrant and luxurious rice dish made with gucchi mushrooms, also known as morel mushrooms. These rare wild fungi are prized for their deep, nutty flavor and earthy aroma. In this recipe, the mushrooms are soaked to release their umami-rich essence, then gently cooked with basmati rice, caramelized onions and whole spices. Finished with fried onions, this pulao is a rich delicacy that captures the essence of Kashmiri cuisine.
About morel mushrooms
Morel mushrooms, easily recognized by their honeycomb-like caps, are rare wild fungi treasured for their rich flavor and satisfying texture.
With spongy tops and hollow stems, these mushrooms appear mostly in spring, making them a seasonal delight for foragers and chefs alike.
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Celebrated for their deep, earthy aroma and slightly nutty, meaty bite, morels are a gourmet favorite, often featured in fine dining.
In my kitchen, I love using them in simple rice dishes, where their earthy umami taste can really shine. They’re not just flavorful, they’re also packed with nutrients like protein, fiber and antioxidants, adding health value to their culinary charm, just like in this recipe of Gucchi Pulao.
In India, these prized mushrooms are known as ‘gucchi’ (गुच्छी) and are a cherished delicacy in Kashmiri and Himalayan cuisines. Their bold, umami-rich taste enhances traditional dishes such as Pulao, Biryani and robust curries.
Due to their elusive growth pattern and the care needed to harvest them, gucchi mushroom commands high prices and are considered a luxury ingredient.
But beyond that, in Indian kitchens like mine, they’re valued for the depth and richness they bring to vegetarian fare which is something truly special.
About Gucchi Mushroom Recipe
Gucchi Pulao or Morel Mushroom Rice, is a fragrant and elegant dish rooted in Kashmiri cuisine, created to showcase the bold, earthy essence of wild morel mushrooms.
The prized gucchi mushroom, with its honeycomb-like structure and rich, umami-packed taste, lend a deep, savory complexity to the delicate basmati rice.
The gentle warmth of whole spices like cardamom, cloves, cinnamon, and cumin adds depth to the rice. A few strands of saffron bring a subtle aroma and a beautiful golden hue to the dish.
In my vegetarian kitchen, preparing gucchi is always done with care. These mushrooms often hide fine grit in their folds, so I soak and rinse them several times, or until the water runs completely clear.
Once clean, I gently sauté the gucchi mushrooms with the caramelized onions, to bring out their full-bodied flavor. This step is important, as it creates a hearty and flavorful base for the pulao.
I finish the pulao with crisp golden fried onions for a hint of sweetness and crunch. The result is a balanced dish with layers of texture and aroma.
Ideal for festive meals or when you want to serve something a little extra, Gucchi Pulao is a culinary gem that brings together tradition, richness, and the magic of rare mushrooms.
How to make Gucchi Pulao
Making Gucchi Pulao at home is simple but needs a bit of care, especially while cleaning the mushrooms. Below are the step-by-step instructions to prepare the morel mushrooms and rice for this aromatic pulao.
Prepare Gucchi Mushrooms & Rice
1. Soak 20 morel mushrooms (25 grams) in 2 cups warm water for 2 to 3 minutes. Drain the water very well and set aside the mushrooms.
2. Trim off the lower part of the stalk to remove any dirt.
3. Then, rinse the mushrooms several times under running water using a bowl. Drain water. Rinse again. This way rinse, drain and repeat until you see a clear water in the bowl.
Morel mushrooms have deep crevices that trap dirt and grit, so rinse them thoroughly many times until the water runs clear.
4. After cleaning, soak the mushrooms in hot water for 30 minutes. Soaking helps clean and rehydrate them, making them tender and flavorful.
5. Once soaked, drain the mushrooms and chop them into smaller pieces, if needed.
6. Filter the soaking water through a fine strainer to remove any grit or mud if any, and set this water aside for later use.
7. Rinse and soak 1 cup basmati rice (180 grams) in water for 30 minutes. Once soaked, drain the rice and set aside.
Fry Spices & Sauté Onions
8. In a large pan or pressure cooker, heat 3 tablespoons ghee over medium heat. Add the whole spices:
- 2 green cardamoms
- 2 to 3 cloves
- 1 black cardamom
- 1 tej patta (bay leaf)
- 1 inch cinnamon stick
- ½ teaspoon cumin seeds
Fry them for about 15 to 30 seconds or until they release aroma.
9. Add 1 cup thinly sliced onions to the pan.
10. Sauté onions until they turn golden brown and are caramelized. This should take about 8 to 10 minutes.
11. Once the onions are golden, remove 1 to 2 tablespoons of the fried onions for garnish and set aside.
Cook Morel Mushrooms
12. Add the soaked morel mushrooms to the pan
13. Sauté gucchi mushroom for 3 to 4 minutes on low to medium-low heat, allowing them to absorb the flavors of the spices and ghee.
Sauté Rice
14. Add the soaked and drained basmati rice to the pan. Add salt to taste.
15. Sauté the rice for a minute or two, gently mixing it with the mushrooms and spices.
Make Gucchi Pulao
16. Pour in the reserved 2 cups of mushroom soaking water and stir gently.
You can add 2½ cups of mushroom soaked water if needed. You can also opt to add fresh water instead.
17. Cover the pan with a lid and reduce the heat to medium-low.
18. Alternatively, the rice can also be dum cooked. If using the dum method, cover the pan with a clean cotton napkin.
Place a lid on top, bring together the napkin edges or sides on top and cook on low or medium-low heat for 20 to 25 minutes.
19. Let the rice cook until tender and all the water is absorbed. This will take about 15 to 20 minutes.
If using a pressure cooker, cook for 1 to 2 whistles on medium-low heat.
Add Saffron Water
20. While the rice is cooking, soak 12 to 15 saffron strands in 1 tablespoon warm water.
21. Once the pulao is done, drizzle the saffron water over the cooked rice.
Gently fluff the rice and mix the saffron water with the grains for added aroma and color.
22. Finally, garnish the Gucchi Pulao with the reserved fried onions. Serve the Morel Mushroom Rice hot with a side of yogurt (curd) or your favorite raita.
Serving Suggestions
Serve Gucchi Pulao hot or warm, garnished with crisp fried onions, optionally fried nuts, and fruits like pomegranate arils or apple cubes; this adds texture and a fresh touch.
Pair it with raita or a simple salad for contrast and balance. I suggest Onion Raita or Cucumber Raita.
To make it a full Kashmiri-style meal, consider serving alongside vegetarian dishes such as haakh (greens curry), Methi Chaman, dal nadru (lotus stem curry), or potato-based dishes like Kashmiri Dum Aloo.
You can begin or end the meal with a cup of Kahwa, the traditional Kashmiri green tea, for a warm and fragrant touch.
Storage
Best enjoyed fresh. If you have leftovers, store them in an airtight container in the fridge and use within 1 day for the best taste and texture.
When reheating, sprinkle a bit of water and warm gently on the stove or steam in an instant pot to keep the rice moist and fragrant.
Expert Tips
- Proper soaking is the key: Soak the basmati rice for about 20 to 30 minutes before cooking. This helps the grains stay separate and fluffy. Gucchi mushroom, on the other hand, requires a deeper soak to soften and cleanse thoroughly. A good soak in warm water for at least 30 minutes helps dislodge any hidden grit and prepares it for cooking.
- Clean the mushrooms thoroughly: Morel mushrooms are known for their deep crevices, which can trap a lot of dirt. Rinse them multiple times and trim the stems to ensure they’re clean. The soaking not only cleanses them but also rehydrates the mushrooms, making them tender and flavorful.
- Cook with ghee for authentic flavor: Ghee brings a rich, nutty aroma that complements the earthy taste of gucchi beautifully. While you can use high-quality oil as a substitute for a lighter version, ghee remains the traditional choice and significantly enhances the Gucchi Pulao’s depth of flavor.
- Try dum cooking for a traditional touch: For a more authentic experience, consider using the dum method. Seal the pot with dough or cover tightly with a lid and cook on low heat. This technique traps the steam, allowing the spices and mushrooms to infuse the rice deeply, resulting in an aromatic, flavorful dish.
- Use saffron: Saffron adds both elegance and aroma. A small amount goes a long way. Soak the strands in warm water or milk before adding them to the rice to fully extract their golden hue and rich fragrance.
- Boost flavor with extra spices: Feel free to customize the spice blend with a pinch of garam masala, crushed black pepper or a hint of ground mace. You can opt to add ginger-garlic paste and also herbs like coriander or mint. These additions can add complexity and elevate the flavor profile of the Gucchi Pulao.
- Garnish with fried nuts & raisins: To give the Gucchi Pulao a rich finish, sauté cashews, almonds and golden raisins in ghee and sprinkle them over the rice. The nuts add a delightful crunch, while the raisins lend a hint of sweetness that balances the savory notes – an age-old technique used in many royal Indian rice dishes.
FAQs
Can I use other mushrooms instead of morels?
Absolutely! If morel mushrooms aren’t available, you can use other mushrooms like button or cremini. While they won’t match the deep, earthy flavor of gucchi mushroom, they still create a delicious and hearty pulao.
Is this dish suitable for vegans?
Yes, it’s easy to make this recipe vegan. Just swap the ghee for a plant-based oil such as coconut or sunflower oil. You’ll still get a flavorful, aromatic plant based Gucchi Pulao.
How should I store leftovers?
Keep any leftover pulao in an airtight container in the fridge. It stays fresh for up to 1 day. When reheating, sprinkle a little water to keep the rice moist and reheat gently on the stovetop or in the microwave.
Can I cook this in a pressure cooker?
Yes, a pan isn’t necessary. You can prepare it in a regular stovetop pressure cooker. Add water as needed (about 1½ to 1¾ cups) and pressure cook for 1 or 2 whistles.
Can I use a different type of rice?
Although basmati is traditionally preferred for its aroma and long grains, other varieties of long-grain rice can be used as substitutes if necessary. Just note that the texture and aroma may vary slightly.
More Rich Rice Dishes from Indian Cuisine
Step by Step Photo Guide Above
Gucchi Mushroom Recipe (Morel Mushroom Recipe)
Ingredients
For Prepping Gucchi Mushrooms
- 20 or (25 grams) morel mushrooms (gucchi mushrooms)
- 2 cups water – for soaking gucchi, for aged basmati rice add 2¼ to 2½ cups
For Making Gucchi Pulao
- 3 tablespoons Ghee
- 2 green cardamoms
- 2 to 3 cloves
- 1 black cardamom
- 1 inch cinnamon stick
- 1 tej patta
- ½ teaspoon cumin seeds or shahi jeera
- 1 cup onions – thinly sliced
- 1 cup (180 grams) basmati rice
- 2 cups morel mushrooms soaking water or add 2½ cups if needed, can use fresh water instead
- salt as required
For Soaking Saffron
- 12 to 15 saffron strands
- 1 tablespoon warm water
Instructions
Soaking Rice
- Rinse and soak basmati rice in water for 20 to 30 minutes. Once soaked, drain the water and set the rice aside.
Preparing Gucchi Mushrooms
- Soak the gucchi mushrooms in warm water for 2 to 3 minutes. Drain water.
- Trim off the lower part of the stalk to remove any dirt, then rinse the mushrooms several times under running water using a bowl.
- After cleaning, soak the mushrooms in hot water for 30 minutes.
- Once soaked, drain the mushrooms and chop them into smaller pieces if needed.
- Filter the soaking water through a fine strainer to remove any grit or mud, and set this water aside for later use.
Frying Whole Spices & Sautéing Onions
- In a large pan or pressure cooker, heat ghee over medium heat.
- Add the whole spices: green cardamoms, cloves, black cardamom, tej patta (bay leaf), cinnamon stick, and cumin seeds.
- Fry them for about 15 to 30 seconds, or until they release their aroma.
- Add thinly sliced onions to the pan and sauté them until they turn golden brown and caramelized, which should take about 8 to 10 minutes.
- Once the onions are golden, remove 1 to 2 tablespoons of the fried onions for garnish and set them aside.
Sautéing Morel Mushrooms
- Add the soaked morel mushrooms to the pan and sauté them on low to medium-low heat for 3 to 4 minutes, allowing them to absorb the flavors of the spices and ghee.
Making Gucchi Recipe
- Add the soaked and drained basmati rice to the pan and sauté it for a minute or two, gently mixing it with the mushrooms and spices. Add salt to taste.
- Pour in the reserved mushroom soaking water and stir gently.
- Cover the pan with its lid and reduce the heat to medium-low.
- Let the rice cook until tender and all the water is absorbed, which will take about 15 to 20 minutes.
Adding the Saffron Water
- While the rice is cooking, soak saffron strands in warm water.
- Once the pulao is done, drizzle the saffron-soaked water over the cooked rice.
- Gently fluff the rice and mix the saffron water through the cooked rice for added aroma and color.
Garnishing and Serving
- Finally, garnish the pulao with the fried onions you set aside earlier.
- Serve the Morel Mushroom Rice hot with a side of yogurt or your favorite raita.
Storage
- Store leftovers in an airtight container in the fridge and consume within 1 day. Reheat gently with a splash of water to retain moisture.
Notes
- Soak and rinse gucchi (morel mushrooms) several times to remove hidden grit.
- Use the strained soaking water in the pulao for extra earthy flavor.
- If using a stovetop pressure cooker, add 1½ to 1¾ cups water and cook for 1 to 2 whistles.
- You could also dum cook the rice. If using the dum method, use a tight fitting lid which does not allow any steam to escape. Cook on low or medium-low heat for 20 to 25 minutes.
- You can add ginger-garlic paste while sautéing for more depth.
- Fresh coriander or mint leaves can be added for a touch of freshness.
- Use aged basmati rice for best texture and aroma.
