Name: Morel Mushrooms with Green Peas (Gucchi Mutter)
Yield: Serves 4
Cuisine: India
Ingredients: ¼ teaspoon ground turmeric; 1 cup frozen green peas (no need to thaw); 2 tablespoons finely chopped fresh cilantro leaves and tender stems for garnishing; 1 teaspoon ground Kashmiri chiles; or ¼ teaspoon cayenne (ground red pepper) mixed with ¾ teaspoon sweet paprika; ½ teaspoon Kashmiri garam masala; ½ small red onion, coarsely chopped; 4 tablespoons Ghee or canola oil; 8 ounces fresh morel mushrooms, cleaned and sliced in half (see Tips/); 1 teaspoon coarse kosher or sea salt; 2 lengthwise slices fresh ginger (each 2 inches long, 1 inch wide, and ⅛ inch thick), coarsely chopped; 3 medium-size cloves garlic, coarsely chopped; ¼ cup slivered blanched almonds; 2 tablespoons tomato paste

Preparation info

Serves
4

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

You may have to take out a bank loan for this dish, but it is well worth it. Found in the wild in Kashmir and revered for their meaty texture and woodsy flavor, morels have a characteristic cone-shaped cap with honeycomb-like chambers. These crevices harbor dirt and insects. To rid the mushrooms of any unwanted “extras,” slice them open lengthwise, then dunk them repeatedly in a bowl of cool water, letting the grime sink to the bottom. Dry them with paper towels.

Morels are not eate