Himachal Gucchi Morel Mushroom Himalayan Forest Prized Ghee

Method

1. 1

   Soak dried gucchi in 2 cups warm water for 25 to 30 minutes until fully rehydrated.

2. 2

   The soaking water turns dark and intensely fragrant — strain through a fine cloth and reserve every drop.

3. 3

   Gently squeeze the rehydrated gucchi. Inspect and remove any debris from inside the honeycomb cavities. Slice larger morels in half.

4. 4

   Heat 3 tbsp ghee in a pan on medium. Add thinly sliced garlic — fry 1 to 2 minutes until golden. Add slit green chillies.

5. 5

   Add the rehydrated gucchi. Sauté on medium for 4 to 5 minutes until they develop a golden colour.

6. 6

   Add 3 to 4 tbsp of the strained morel soaking liquid.

7. 7

   Add dry ginger powder and black pepper. Simmer 5 minutes until the liquid reduces and coats the morels.

8. 8

   Add cream if using. Season with salt. Garnish with coriander.