Rehydrated dried morel mushrooms sautéed in ghee with minimal spicing — the most prestigious and expensive seasonal preparation of Himachal Pradesh.
Ingredients
20g dried gucchi (morel mushrooms — Morchella species; the most expensive wild mushroom in India; found in Himachali forests March to May; sold dried year-round)
3 tbsp ghee
4 garlic cloves — thinly sliced
2 green chillies — slit
1/4 tsp dry ginger powder
1/4 tsp black pepper — freshly ground
Salt to taste
2 tbsp fresh coriander
1 tbsp cream — optional
Method
Soak dried gucchi in 2 cups warm water for 25 to 30 minutes until fully rehydrated.
The soaking water turns dark and intensely fragrant — strain through a fine cloth and reserve every drop.
Gently squeeze the rehydrated gucchi. Inspect and remove any debris from inside the honeycomb cavities. Slice larger morels in half.
Heat 3 tbsp ghee in a pan on medium. Add thinly sliced garlic — fry 1 to 2 minutes until golden. Add slit green chillies.
Add the rehydrated gucchi. Sauté on medium for 4 to 5 minutes until they develop a golden colour.
Add 3 to 4 tbsp of the strained morel soaking liquid.
Add dry ginger powder and black pepper. Simmer 5 minutes until the liquid reduces and coats the morels.
Add cream if using. Season with salt. Garnish with coriander.