Gucchi Mushroom Recipe (Morel Mushroom Recipe)

5 from 1 vote

Gucchi Mushroom Recipe (Morel Mushroom Recipe)

Gucchi Pulao is a rich and aromatic rice dish made with the rare and earthy gucchi mushrooms, also known as morel mushrooms. This gucchi mushroom recipe from the Kashmiri cuisine combines basmati rice, warm spices, and the earthy flavor of morels. It is often made on special occasions due to the rarity and cost of gucchi. The pulao is mildly spiced and pairs well with raita or a light curry.

Prep Time30

Cook Time20

Total Time50

Course: Main Course

Cuisine: Kashmiri, North Indian

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 332kcal

Author: Dassana Amit

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

US Customary - Metric

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.

Nutrition