Strange mushroom species 'appears and disappears' on the mountain, thrives on lightning

To find this "evanescent" mushroom, people have to go through dangerous areas, but that is still not enough to ensure they can find it.

India is famous for luxury foods like Kashmiri saffron or high-quality Darjeeling tea that are sought after globally and can cost you a fortune.

However, there is a type of mushroom that grows wild in the foothills of the Himalayas that also has an extremely high price. That is the Guchchi mushroom, priced from Rs 10,000 (VND 3 million) to Rs 30,000 (VND 8 million) per kilogram.

Guchchi mushrooms grow wild in the foothills of the Himalayas.

Guchchi mushrooms, also known as Morel mushrooms or Morchella Esculenta in science, are in high demand despite their high price. In the Himalayan region, Guchchi mushrooms are prized for their honeycomb-like texture and unique flavor.

But that is not the only reason for their high price tag. Gucchi mushrooms cannot be cultivated commercially and grow wild in certain areas like Kangara Valley, Jammu and Kashmir, Manali and other places in Himachal Pradesh after the snowfall.

Villagers begin the process of collecting these elusive mushrooms around March and continue until the end of May. They start at dawn and spend the day wandering through dangerous areas, sometimes digging through thick snow, to find these hidden delicacies.

Guchchi mushrooms usually grow in clusters on rotting logs or leaves and even in humus. They may not grow in the same spot the following season and are notoriously unpredictable as they can appear anywhere.

They do not grow in large numbers and may not grow in the same place two years in a row.

People look for them with a keen eye and close attention to the ground, but there is still a chance that they may miss them. This makes finding them difficult and sometimes farmers only collect a few grams of Guchchi mushrooms in a day.

The mushrooms are arranged in wreaths and hung over fires to dry. These mushrooms are very fragile and require a lot of work to maintain their pleated honeycomb texture. It can take months to collect, dry, and get them ready for market.

Locals usually do not keep this delicate ingredient for themselves, and whatever is harvested is usually sold to help them make a living.

Villagers collect the mushrooms and dry them before transporting them to market.

There are also a number of stories associated with Guchchi mushrooms, such as that lightning is said to help them reproduce, and that they grow best in areas that have experienced forest fires, but none of these stories have been confirmed. The mysterious growth of the Guchchi mushroom remains as elusive as the search for it.

Guchhi is used in many dishes because it is rich in minerals, has high iron content and is an excellent source of Vitamin D. It is low in fat and rich in antioxidants. It contains fiber, which helps absorb bile acids in the body and prevents the formation of cholesterol.

To use Guchchi mushrooms, they need to be soaked in hot water for at least an hour to moisten and remove all dirt and sand that may be stuck on the spongy surface of the mushrooms.