This elusive fungus can cost up to Rs 40,000 per kilogram. But what makes it so expensive? Let’s find out.
Unlike common mushrooms, Gucchi (Morchella esculenta) cannot be easily cultivated. They typically appear after snowfall, often in the aftermath of forest fires.
Local communities in regions like Himachal Pradesh, Jammu and Kashmir, and Uttarakhand dedicate weeks to foraging to harvest this precious fungus.
This is an exhausting, unpredictable, and often dangerous task. Foragers, mostly from local mountain communities, trek miles through steep, rugged terrain, searching for them.
The season lasts only a few weeks, and success depends entirely on nature — too much or too little moisture, and the mushrooms may not grow at all.
The search is also risky. Encounters with wildlife like leopards and Himalayan black bears are common.
Once collected, the mushrooms must be carefully handpicked and sun-dried for days to preserve their quality.
In the kitchen, Gucchi mushrooms are a gourmet’s dream, which owes to their umami-rich flavour.
Owing to their high price, they are often reserved for special occasions and fine dining experiences.