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Description
It is also known as Morel Mushrooms or Morchella Esculenta scientifically. They are locally called ‘gucchi’ in the Himalayan region and are prized for their spongy, honeycomb texture and unique taste.Himalayan Gucchi mushrooms cannot be cultivated commercially and instead they grow wild only in some regions like the Kangara Valley, Chamba, Manali and other parts of Himachal Pradesh after the snowfall period.
The villagers start the process of collecting these inique mushrooms sometime around March which continues till May-end. They start at the crack of the dawn and spend their day their entire day wandering through risky areas and sometimes digging through thick layers of snow to find these hidden delicacies. Gucchi mushrooms usually grow in clusters on logs of decaying wood or decaying leaves and even in humus soil. They may or not grow in the same spot the next season and they are notoriously unpredictable as they may show up anywhere. This makes it a painful process to source them and sometimes farmers may only return with a few grams of gucchi mushrooms after spending full day on the cliff and risking their lives.The mushrooms are strewn into a garland and hung over fire to dry. These mushrooms are very fragile and a lot of effort is required to retain their pleated honeycomb texture. It can take months before enough is collected, dried and available for market.
We at Pahadi Corner tries to get these villagers get the right price and right market so that they can deliver us quality and organic product and we can satisfy our clients very well wity this great, unique Himalayan product.
