Mushroom – corn gucchi

This recipe is from my friend Aruna. She sent me this after reading a request from one of my readers. It was some 8 months ago. I was a bit skeptic to try it out for so long. Somehow I do not like the mushrooms that we get here. There are so many varieties but still I am not able to find the one which we like the most. We are used to the taste of seasonal, naturally grown mushrooms available at our native. So I had stopped buying them here and kept on postponing cooking this dish. But it never slipped out of my mind because of the reviews Aruna gave me. She had told it was a super hit among her circle of friends.

Aruna said, this is also called Khumb Mutter in Mumbai restaurants and has mushrooms and peas in it. Then she tried a dish called Mushroom taka tak in a San Fransisco restaurant. So based on these two, she cooked this dish and it was loved by all. She also sent me this picture to show me how it is supposed to look like. Thanks Aruna for all the trouble you took to find this recipe for me.

It turned out to be an instant hit at my home. I tried it with fresh looking ‘baby button mushrooms’ which I got hold at Target. These are the best mushrooms I have found in a long time or rather I should say, the ones which we loved the most. They didn’t leave any water while cooking (normal button mushrooms leave loads of water which smells weird to me). I was thinking the quantity was more for two people but this was gone in one go. I think this is a very good dish to make at any parties as it is easy to make and very delicious.

1 cup mushrooms
1 cup corn or green peas
3/4 cup onion
2 green chilies
1/2 tea spn chopped garlic
1/2 tea spn chopped ginger
1″ cinnamon
2 bay leaves
2 cloves
3 black peppercorns
1 black cardamom
1 tea spn kasoori methi
A pinch turmeric
1 tea spn garam masala
1 cup milk

Grind onion, ginger, garlic and green chilies to a paste.
Heat butter in a pan and add cinnamon, bay leaves, cloves, peppercorns, black cardamom, paste till it forms a lump. When the paste starts changing color, add about 2 tbl spns milk. Keep frying and keep adding the milk about 2 times, 2 tbl spn at a time. Now add the garam masala and turmeric. Fry for a min. Now pour remaining milk and bring it to boil. Add salt, kasoori methi.
In another pan, heat butter and add corn and mushrooms. Sauté for few minutes. Add these to the cooked gravy and let it cook for about 5 mins.
Serve hot with chapathis, rotis, or naans.

Serves: 2-3
Preparation time : 20mins

PS: Do not substitute butter with oil, because butter imparts a greater flavor. You could use 2% reduced fat milk for a low calorie version.

35 thoughts on “Mushroom – corn gucchi”

  1. This is a great mushroom recipe, Shilpa! Really creamy looking gravy there. Guchhi in Punjabi refers to the dried morels and they are sooooooooooo delish!

  2. hey shipa,
    nice recipe there.i remember trying gucchi matar in a rtestaurant while in india,and the steward had told us it means mushroom peas was delectable..thankx for the recipe gonna try soon.

  3. Wow…You finally made it. I am glad you liked it. It is been regular at my home, whenever guests come again, they call me and ask me to make it. Firstly a big thanks to and one of your readers who posted a request for it. I used to make something a little different earlier, but came up with this creamy version lately. Do try it with peas, i bet you would love that combo too.

  4. I am glad that you tried them and posted it. Looks so good and creamy too.
    I am sure going to try them and then tell you how it was .
    Is kasoori methi and Methi different.
    While cleaning up my kitchen shelfs few days back i sa this box of Kasoori methi hidden behind all the rest and was wanting to ask some in the blog world about it, but now i saw you using it too.

    Shilpa: HC, Kasoori methi is actually dried methi.

  5. Shilpa,
    You must be a superwoman. You work full time and also are able to spend so much time on cooking and your hobbies. Your readers salute you!

  6. I really liked the new “View Definition in a New Window” option that u have added to your blogs. It is really helpful with the pictures and translations in different languages.
    Thanks and keep up the great work. 🙂

  7. I saw this post in the morning, couldn’t open your blog for some reason, trying again now.
    Gravy looks excellent Shilpa, I will try some of your recipes while I am on break.
    Have a great time in India, I know you haven’t been there in a long time.You must be thrilled. Have a safe flight and enjoy the family. I will be off too on Thursday, will be back in May. Hugs to you. See you again when you come back!:))

  8. This is an interesting recipe. I would never think corn and mushroom. Though, I have a question, my mother makes something that we call Alamabe Gushi–this seems the same, but the name is slightly different. Is this a Marati pronunciation?

    Shilpa: I have no idea MM. Sorry. Mushrooms are called alambe in Konkani and Ghashi is a very popular coconut based gravy. But no idea about something which is similar to the above Gucchi recipe.

  9. To Maybelle Mom

    Alambe Ghushi is different. It is something to do with coconut, red chillis, onions with other spices. This is a kind of North Indian preparation which I have eaten in different restaurants, either with a with a combination of veggies or with peas alone. (I am a mushroom lover) Everyone has a different name.

  10. Hi.. I am eager to try this recipe! But I have a doubt- in the line, “Heat butter in a pan and cinnamon, bay leaves View definition in a new window, cloves, peppercorns, black cardamom View definition in a new window, paste till it forms a lump.” do you mean
    1- heat the whole spices in the pan and crush them while they are frying
    2- fry them, remove them, crush them and add them again
    3 – or crush them first then fry them ?
    I was unsure how to lump them if they are not powdered..
    thanks for helping. It looks fantastic.

  11. Namita : The reason the gravy turned out very bitter is due to excess use of kasuri methi. Please use a little less quantity next time and do let us know.

    Jennifer :
    Heat butter in a pan then add (erroneously mention as “AND” – typo error) cinnamon, bay leaves, cloves, peppercorns, black cardamom and the onion/ginger/garlic paste. Fry for sometime. When you see the paste getting burnt or needing more butter, then slowly add milk. This will help the paste to cook well.

    You do not have to crush or powder any of the spices, just add them whole. I hope i have solved the confusion and it helped. I just saw the post now.

  12. hi!
    tried this dish too… like namitha, i too found that my gravy was a little bitter. I had added very little kasoori methi. I am quite sure that the bitterness is due to the onions as i had the same problem when i had tried another onion based curry some time back. Could you plz tell me how to avoid it? Is it bcoz i am not frying the onion paste enough? or can it be due to the fact that i add a little water while making the paste ( as i cannot blend anything in my blender without water). Do help, coz i liked the dish n want to do it again. Thank u.

  13. For Maithri

    You are correct. If the onions get burnt during the frying process then the gravy turns bitter. You wont be surprised, it happened with me once, not with this one but some other gravy, i kept it on high flame and due to receiving a call, i forgot abt it for 3 – 4 min. When i was back all was burnt. Now since i did not have enough onions, i continued with the same and has a bitter gravy, tried to correct it using a spoon of sugar, but was not perfect.

    Last weekend we are at my cousins place and she made it with peas and mushroom. She told me she adds milk while making the paste as she too has an American blender.

    Excess use of Kasuri Methi too makes it bitter, but 1 tsp for 200 gms mushrooms is perfectly fine.

    Do try frying on slow flame and let me know, for our future reference.

  14. Hi Shilpa,
    I’m just learning to cook. I just love this recipe, but we dont eat mushrooms. Can any other vegetable be used instead of mushroom? 🙂

    shilpa: Not sure. You have to give it a try with other veggies.

  15. Hi shilpa,
    tried this recipe today and it tasted awesome.the surprising part is there is no tomato or yoghurt used in this recipe and still it tasted damn good.I make lots of north indian dishes but i have always used tomato.Initially I was not sure ,minus amsani how it will taste but it came out really well.
    sudha borkar

  16. Hi, I know this post is late, but to respond to the comment on the bitter taste, is it because of the black cardomon? I just used black cardamon for the 1st time recently, it made my entire curry taste funny and bitter. My husband who normally loves my food, even said it tasted funny.
    I think it was the black cardamon, which I used whole. Has anyone had this experience?

  17. I cooked this today for my friend’s mother and it was absolutely delicious. I used 2 types of mushrooms: baby button ones, and shitake mushrooms.

    Awesome recipe. Is there an alternate ingredient for black cardomom? How different is it from green cardomom?

  18. Amazing dish..i didnt even grind the onion – just fried with ginger-garlic paste etc… n it turned out yummmmm :)) THanks n am gonna try same with potatoes instead of mushroom corn!

  19. I tried this with green peas only as I did not have corn at home. Yes it was a superhit at our house too 🙂 Thanks again.

  20. Hi,after so many feed back wanted to try ur mushroom n corn recipe bt I ve a doubt about kasuri methi r they dry methi seed …..

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