The Kashmiri Morel mushrooms known in Kashmir as ‘kani’ghitch’ and in the rest of the world as Gucchi are a gift from heaven. The legend and folklore is that these are believed to be found in the soil only on high mountain tops but only by one who is white of heart and/or dark of skin. My father would often remind me on our foraging trips that he being dark of skin can find these easily 🙂
The brilliant taste comes from the rich soil of the Himalayas and the steep price comes from the fact that they grow wild and are not cultivated. The harvest time begins during a specific window after the snow ends and hints of spring are in the air….usually starting in March and continuing through May. They like to stay hidden and are laborious to find through blankets of snow, under wood piles, under decaying leaves, and in soil. Once harvested – they are priceless literally.
This recipe relies on the style of Kashmiri cooking that is fairly simple. Fragrant spices such as Cardamom, Cloves, Cinnamon, and Fennel are used. A yogurt and tomato sauce is used here and you can certainly use a plant-based yogurt for a vegan version – that is what I have used
The step not to skip is frying and pureeing the onions. That adds a deep flavor.
Since I am using the dried version, cleaning the Morels is very important to rinse off any soil lodged in the crevices. I soaked these overnight and then strained any debris. Multiple rinses may be needed.
Morel Mushroom Curry
A tomato and yogurt Kashmiri Curry of this exquisite and rare mushroom that are a gift from the Himalayan region
Ingredients
- 2 Cups dried Morels ( soaked a couple of hours or overnight)
- I large onion sliced
- 1 cup beaten yogurt ( plant yogurt is fine if vegan)
- 2 tbsp Tomato paste
- 1 black cardamom
- 3 green cardamom
- 1 inch cinnamon stick
- 2 Cloves
- 2 tsp Kashmiri Red Chili powder
- 3/4 tsp Turmeric
- 1 tsp Fennel Powder
- Salt to taste
- 1/2 tsp garam masala
- Oil of choice ( I used Avocado Oil)
Directions
- Fry the onions until golden brown. Remove the onions from oil and puree. Set aside
- In the same oil, add the whole spices ( Cardamoms, Cloves, Cinnamon) and saute for a min until fragrant
- Add chilies, turmeric, fennel and some salt and saute. Add a couple of tablespoons of water to prevent burning
- Add tomato paste and saute for a min
- Add the yogurt and a cup of water and keep stirring for about 10 mins. The stirring is very important for the yogurt stays smooth and does not break.
- Once the yogurt sauce has thickened slightly, add the mushrooms. There should be enough gravy to cover them so add water if needed.
- Simmer and cook for about 20 mins.
- Add the onion puree and adjust any seasoning. Cook for 5 more mins. Sprinkle with garam masala and serve with rice.
Enjoy with love and light! ❤️🍆🌱
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Food For The Soul 
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