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Cooking Stuffed Morels recipes (BHARWAN GUCCHI) yogurt, cream cheese
from: ChandraIngredients
- 600 morels (gucchi)
FOR THE MARINADE
- 300g yoghurt, hung in muslin for 4 hours
- 150g cream cheese
- 150ml single cream
- 40g ground green cardamom seeds
- 1 teaspoon ground white pepper
- Salt to taste
FOR THE STUFFING
- 90ml ghee
- 1 ½ onions
- Sliced and browned in a little ghee
- 300g button mushrooms
- Boiled in a little water for 1 minute
- 150g potatoes - boiled
- 150g cottage cheese
- 1 tablespoon yellow chilli powder
- 1 tablespoon ground cumin
- 50g roasted ground channa dal
- 1 teaspoon turmeric
- 4 green chillies - deseeded and finely chopped
- 2 tablespoons coriander leaves - chopped
- 1 tablespoon ginger paste
- 2 teaspoons garam masala
- Salt to taste
Preparation of Stuffed Morels Recipe
Soak morels in warm water for 10 mins and drain.
Heat the ghee for the stuffing in a large pan and add the stuffing ingredients, stirring until they are well mixed. Set aside to cool.Mix together the ingredients for the marinade.
Thread the mushrooms onto 6 skewers and place on a barbeque or under a hot grill for 10 minutes, turning once. If you have a tandoor, this would be perfect.
Serve hot. Chutneys such as Green Mint and Coriander or Tomato are ideal accompaniments.
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