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Almond Guchhi Musallam, Cheese Almond Papad

Created by: Chef Manish Mehrotra, Corporate Chef, Luxury Dining, Old World Hospitality (Indian Accent)
Ingredients
  • Morel mushrooms - 5 nos
  • Button mushrooms - 50 g
  • Oyster mushrooms - 50 g
  • Refined oil - 15 ml
  • Chopped garlic - 5 g
  • Chilli flakes - 2 g
  • Garam masala - 5 g
  • Salt - to taste
  • Grated mozzarella - 15 g
  • Roasted crushed almonds (peeled) - 20 g
  • Cooking cream - 20 ml
  • Chopped ginger - 5 g
  • Chopped garlic - 2 g
  • Chopped green chillies - 2 g
  • Chopped coriander - 5 g
  • Grated parmesan - 20 g
  • Almond slivers (with peal) - 5 g
  • Truffle oil - 3 ml
Preparation
  1. Thoroughly wash the morel mushrooms in running water and soak them. Change the water at least 3-4 times. Finely chop rest of the mushrooms ( alternatively you can grate them also). In a heavy bottom pan, heat oil and saute garlic. Then add chopped mushrooms and cook till all the water evaporates.
  2. Cool the mixture and add grated mozarella, garam masala, chopped coriander, chilli flakes, truffle oil and salt. Clean and trim the morels to equal sizes and stuff them with the mushroom mixture. Toss them in a little cream.
  3. Then, roast almonds and crush them with a rolling pin to a coarse consistency. Sprinkle the crushed almonds on the morels.
Method for Cream Sauce:
  1. Saute chopped ginger, greeenchillies and garlic. Add cream and adjust the seasoning.
Method for Parmesan Papad:
  1. Spread grated parmesan cheese and almond slivers on silpat in a round shape and bake in an oven at 160c till golden in colour.
For Plating:
  1. Slit the morels from top and place them on the plate. Spoon some sauce on the plate and garnish with parmesan papad.
Did you know?

In addition to almonds being a delicious ingredient in our recipes they’re also heart healthy, gut healthy, and full of vitamins and nutrients - explore Health & Nutrition to learn more. Not only that, almond farmers are dedicated to sustainability - find out how they’re Growing Good.