Bharwan Kashmiri Gucchi

Ingredients

For the Stuffed Morels

• 6, soaked in water Kashmiri morel mushrooms
• 2 tbsp Creamed yoghurt
• 1 tbsp Reduced milk
• 2 tbsp Cashews, almonds and walnuts, finely chopped
• ½ tsp Kashmiri red chilli powder
• ¼ tsp Ground cumin
• ¼ tsp Garam masala
• to taste Salt
• to taste Freshly ground black pepper
• 1 tsp, for finishing Truffle oil

For the Nachni Walnut Soil

• 1 tbsp Nachni flour (finger millet flour)
• 1 tbsp Finely ground walnuts
• ½ tbsp Ghee

Method of Preparation

Chef Altmash Patel

1. Prepare the Stuffed Morels

   Gently clean the Kashmiri morels by soaking them in water for 10 minutes to remove any dirt. Carefully dry them while keeping them intact. Combine the creamed yoghurt, reduced milk, chopped nuts, Kashmiri red chilli powder, cumin, garam masala, salt and pepper into a smooth paste. Carefully stuff the morels with the mixture. Cook the stuffed morels in a tandoor for 5 minutes.

2. Make the Nachni Walnut Soil

   Heat the ghee in a small pan over low heat. Add the nachni flour and lightly toast for 2–3 minutes until golden and fragrant. Add the chopped walnuts and toast for another 1–2 minutes. Season with a pinch of salt. Remove from heat and allow to cool slightly.

3. Assemble the Dish

   Spread the Nachni Walnut Soil over the serving plate. Place the stuffed morels on top. Drizzle with truffle oil and, if desired, garnish with extra chopped walnuts and fresh coriander. Drizzle additional truffle oil around the plate.\