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Guchhi mushroom is a species of fungus in the family Morchellaceae of the Ascomycota. They are pale yellow in colour with large pits and ridges on the surface of the cap, raised on a large white stem. Apart from its flavour, guchhi also owes its high price to the difficulties in cultivation. The mushrooms cannot be cultivated commercially and grow in conifer forests across temperature regions, and the foothills in Himachal Pradesh, Uttaranchal, and Jammu and Kashmir. And it takes months for villagers to collect adequately of these mushrooms, dry them and bring them to the market. These mushrooms generally grow in clusters on logs of decaying wood, leaves or humus soil. They may or may not grow in the same spot the next season, which only makes the process of collection more difficult.
Health benefits of gucchi mushrooms
These mushrooms are also packed with health benefits. They are rich in potassium, vitamins and copper. They are also a rich source of vitamin D in addition to many B-vitamins. It is further rich in antioxidants that stem health issues including heart diseases and diabetes by removing reactive oxygen species that harm the body.