Gucchi Mushroom
As the snow began to melt in the upper reaches of Kullu, my father would set out into the forest with a cloth bag and his old walking stick. He knew exactly where to look—damp spots beneath pine trees is where Gucchi mushrooms liked to hide. He’d be gone for hours, returning with just a small bundle, but that was always enough.
—– Anajli Rawat, Delhi
What is it?
Gucchi mushroom, also known as Morel mushroom or Kashmiri Morel, is an edible fungus characterised by a distinct cylindrical, sponge-like shape. One of the most economically valuable wild mushrooms, in India it is considered the most expensive vegetable, often priced between ₹20,000 to ₹30,000 per kilogram. It grows exclusively in the Himalayan region and is not commercially cultivated; it must be foraged from the wild. Gucchi mushrooms are highly prized for their unique earthy flavour and soft, porous texture, making them a sought-after ingredient in regional and gourmet cooking alike.
While the term “Morel” refers to a group of mushrooms in the Morchella genus found across Europe, North America, and parts of Asia, “Gucchi” specifically refers to wild morels foraged in the Indian Himalayas. So, while all Gucchis are morels, not all morels are Gucchis—the name reflects their regional identity and cultural significance within India.
What other names does it have?
Botanical Name: Morchella esculenta
Regional Names: Morel Mushroom (English), Rangmoch (Kinnaur-Himachali), Kanngech (Local Kashmiri)
When is it in season?
Where is it found?
Gucchi mushrooms grow best in cold climates on steep, elevated slopes between 2,500 and 3,500 metres above sea level. They are primarily found in dense coniferous forests with loamy, humus-rich soil across the Himalayan regions of India. According to research, key harvesting areas include the Doda district in Jammu and Kashmir and the Kullu district in Himachal Pradesh.
What is its history/cultural significance?
Often referred to as “mountain gold” due to their high market value, Gucchi mushrooms are primarily exported from India to Europe and the United States.
In India, these mushrooms are typically foraged from the wild, especially in the Northwestern Himalayas. They grow in a range of environments, including forested areas, fruit orchards, open grasslands, bushes, and occasionally, even near old cemented structures. The ideal harvesting season is during spring and summer, though they can also appear in the wet and autumn months.
How can you use it?
Local communities often prepare Gucchi mushrooms with rice and vegetables, appreciating their rich nutritional value, which is often compared to that of meat or fish. As they are typically sold in dried form, the mushrooms must be rehydrated by soaking them in warm water until they become soft and fully expanded before cooking.
What states can I find it in?
What parts of the plant are edible?
Ascocarp, which is the fruiting body of the fungus and includes both the stem and cap.
Is it nutritious?
Gucchi mushrooms are rich in protein, carbohydrates, and vitamins, including smaller amounts of vitamins A, C, and D. They also supply essential minerals like calcium, iron, copper, zinc, magnesium, manganese, sodium, phosphorus, potassium, and selenium, and are low in fat, according to the Current Agriculture Research Journal.
How do you store it?
When refrigerated, fresh Gucchi mushrooms stay fresh for up to 2–3 days. For long-term storage, they are commonly dehydrated in the sun, allowing them to be preserved for up to a year. Once dried, the mushrooms should be stored in a cool, dry place, preferably in an airtight container, to maintain their flavour and prevent spoilage from moisture.
Stories
This is why gucchi mushrooms are the world’s priciest by Suhail Bhat, The Village Square
A visual feature on why Himalayan gucchi (morel) mushrooms are among the priciest in the world, with climate change now threatening their availability.
Recipes
Kashmiri Morel Curry Recipe by Food for the Soul
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.
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