To find the elusive mushroom that appears and disappears, one must traverse dangerous areas, yet this is still not enough to guarantee its discovery.
India is renowned for luxury foods such as Kashmiri saffron and high-quality Darjeeling tea, which are sought after globally and can cost a significant amount of money.
However, there is a wild mushroom found at the foothills of the Himalayas that also commands a high price. This is the Guchchi mushroom, which sells for between 10,000 Rs (approximately $120) to 30,000 Rs (approximately $360) per kilogram.
Guchchi mushrooms growing wild at the foothills of the Himalayas.
Guchchi mushrooms, also known scientifically as Morel or Morchella Esculenta, are in high demand despite their expensive price. In the Himalayan region, Guchchi mushrooms are valued for their honeycomb-like texture and unique flavor.
But that’s not the only reason for their exorbitant price. Guchchi mushrooms cannot be cultivated commercially and only grow wild in specific areas such as Kangra Valley, Jammu and Kashmir, Manali, and other regions in Himachal Pradesh after snow melts.
The villagers start the process of gathering these elusive mushrooms around March and continue until the end of May. They begin at dawn and spend the entire day wandering through hazardous areas, sometimes digging through thick snow to uncover these hidden delicacies.
Guchchi mushrooms often grow in clusters on decaying wood or leaf litter, and even in humus-rich soil. This type of mushroom may not appear in the same location in the following season and is notoriously unpredictable, as it can show up anywhere.
Guchchi mushrooms do not grow in large quantities and may not appear in the same spot two years in a row.
Those who search for them do so with keen eyes and high attention to the ground, yet there remains a chance they could miss them. This makes the search difficult, and sometimes farmers only collect a few grams of Guchchi mushrooms in a day.
The mushrooms are strung into garlands and hung over a fire to dry. They are very delicate and require considerable effort to maintain their crinkled honeycomb structure. It can take a whole month to gather, dry, and have enough for market sale.
Local people typically do not keep this exquisite ingredient for themselves, and everything harvested is usually sold to help them make a living.
Villagers gather the mushrooms and dry them before transporting them to the market.
There are also some stories associated with Guchchi mushrooms, such as thunder being believed to help them thrive and that they grow best in areas that have experienced forest fires, yet none of these tales have been verified. The mysterious growth of Guchchi mushrooms remains as elusive as the search for them.
Guchchi is used in various dishes due to its rich mineral content, high iron levels, and excellent source of Vitamin D. It is low in fat and rich in antioxidants. It contains fiber, which aids in the absorption of bile acids in the body and prevents cholesterol formation.
To use Guchchi mushrooms, they must be soaked in hot water for at least an hour to hydrate and remove any dirt or sand that may cling to their porous surface.
