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Morels Exotique Recipe

Morels Exotique

A vegetarian delicacy! Mushroom caps stuffed with paneer, black pepper, pomegranate seeds and cooked in a gravy made with poppy seed, milk and turmeric.

  • Total Cook Time 40 mins
  • Prep Time 10 mins
  • Cook Time 30 mins
  • Recipe Servings2
  • Easy

Ingredients of Morels Exotique

  • 16 morels-soaked, washed and slit
  • 16 tsp pomegranate seeds
  • 16 tsp paneer-grated
  • 1 tsp salt
  • 1 tsp powdered black pepper
  • 1 cup ghee
  • 1 tsp cumin seeds
  • 6 peppercorns
  • 4 cloves
  • 1/8 tsp cinnamon-broken
  • 1 bay leaf
  • 1 cup poppy seeds (khus khus)-soaked in water and ground
  • 1 tsp turmeric
  • 1 cup milk
  • 1 cup almonds-ground together
  • Saffron-soaked in 2 Tbsp warm milk
  • Pomegranate seeds for garnish

How to Make Morels Exotique

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1. Mix the paneer, pomegranate seeds, black pepper and salt and fill into the morels.
2. Heat ghee and fry the morels over high heat, till glossy. Lift with a slotted spoon, and keep aside. In the remaining ghee add cumin, peppercorns, cloves, cinnamon and bay leaf and saute till a little dark.
3. Add the poppy seed paste and turmeric and saute till fat separates. Add a cup of water, and bring to a boil, add the milk mixture, lower the heat and simmer, stirring a few times.
4. Add the morels and saffron mixture, simmer for a minute and serve hot garnished with the pomegranate seeds.
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