The Himalayan gucchi or morel mushrooms are part of some of the uncultivated indigenous ingredients found in the country. Growing wild in the foothills of the Himalayas, this prized ingredient is best known for its honeycomb-like texture and slight chewiness when cooked. Found largely in wild forestations of the Kangra valley, Manali, Jammu & Kashmir, as well as other hilly parts around Himachal Pradesh, these seasonal mushrooms can be found between the months of March and mid-May.
Slowly gaining recognition in the hospitality business for their exotic value and versatile culinary applications, gucchi mushrooms are dainty and hollow on the inside. Like most other mushrooms, morels or gucchi are equally delicate to handle and have a tendency to perish quickly and rot. One of the ways to identify fresh Himalayan gucchi mushrooms are to pick ones that are firm and dry to touch. Compared to the smaller morels, large morel mushrooms tend to be spongier and prone to decay or infestation from critters which nestle in their frilly caps.
Picking Morels
Since morel mushrooms are found in the wild, they are naturally exposed to bugs and insects. Using a pastry brush or a brush with soft bristles to clean off any dust or dirt, is the ideal way to perform a first treatment on these exotic fungi. Rinse the mushrooms under a stream of cool, clean water and pat dry gently before using. Slice off the dirty portion of the stem, like you would with button mushrooms and cutting them in half, lengthwise. Based on how big you’d like each piece of morel to be, you can either let them be or chop them down further.
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Storing Morels
The morels have a naturally ‘woody’ fragrance even when fresh, and need to be stored carefully for two reasons – one, because they are delicate ingredients and two, procuring a small amount is always expensive. The ideal way to store gucchi mushrooms would be to let them roll around loosely in your refrigerator or in a well-ventilated container. If not used immediately, morel mushrooms can stay fresh for up to five days when stored correctly. For a longer shelf life, sun dry the mushrooms and store them in an air-tight container, before rehydrating when ready to cook.
Cooking With Morels
Like most other varieties of mushrooms, morels possess plenty of umami flavour which can be brought out by simple ingredients like butter, garlic and fresh herbs. Usually, applying high heat for a short span of time is enough to cook these mushrooms and enjoy their texture. In India, morels are used as a flavouring agent in pulaos and sabzis that can be eaten with regional breads. These mushrooms also pair well when cooked with a dry white wine and served on top of some toasted croutons.