Gucchi has never been farmed successfully. It appears wild in Kashmir’s forests after spring thunderstorms, and finding it takes foragers who have walked the same slopes their whole lives.
That scarcity is why gucchi sells for more per kilo than almost any food in India, and why the market is full of broken pieces sold as whole and cheaper morels passed off as Kashmiri. Ours are sun-dried whole, honeycomb caps intact, sourced directly from foraging families. 50g looks small until it rehydrates, when it comfortably serves 4 to 6 people.
One gucchi pulao and you will understand the price.
How to use it
Soak in warm water for 20 minutes, then rinse the caps well. Cook into pulao, korma, risotto or a cream sauce. Keep the soaking water, it is stock.
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