Wild Gucchi Kashmir Mushroom
₹4,800.00
Gucchi grows in the wilderness. Mostly it grows in Kashmir forests located above 2000 meters from sea level
‘Cuisine of the royal’ rich in nutrition , most exotic, rare and the best mushroom on the earth
99 in stock
Description
Product Name: Wild Gucchi Kashmir Mushroom
Quantity: 100 gms
Description:
It is a Kashmir Gucchi Tail less Mushrooms Grade ‘A’
Gucchi grows in the wilderness. Mostly it grows in Kashmir forests located above 2000 meters from sea level. Gucchi collection is a very cumbersome task. Collectors have to trek hundreds of miles through forests to identify and then collect the exotic mushroom. Collection also consumes a lot of energy and takes time because there are hundreds of varieties of wild mushrooms in the forests; identifying gucchi among them is a very difficult. In addition to this with rich nutrition it inherits from nature make it most Exotic, Highly nutritional and ‘Cuisine for Royals’
Benefits:
- As it is naturally grown in the lap of nature, it has strongest Antioxidant
- Rich in Potassium, vitamins and copper
- Rich in Vitamin D
- Rich in B-vitamin family
- Helps prevent cancer
- Strongly recommended for all kinds of inflammatory diseases
Usage:
Soak Mushroom overnight in the water and you can prepare various types of recipes
Few suggested recipes are as below:
- For 12 morel mushrooms : Wash, Soak in Luke warm water for 5 to 10 min.
Take Half cup yogurt or curd, to it add half teaspoon dried ginger powder and salt as per taste – blend properly.
Add ghee to a pan and fry the mushrooms slightly and keep aside.
In the same pan add a teaspoon cumin seeds, 1 bay leaf.
As they give off their aroma add the curd mixture.
Add 1/4 or 1/2 teaspoon of cardamom powder, 1/4 teaspoon cumin powder to it.
Add the fried mushrooms and let the mixture come together. It is ready to eat.
- Kashmir Guccy Moche Clear mushroom soupServes : 4Ingredients :Take eight mushrooms ( two per person) and soak them in water overnight. Be sure to use this water for added flavours in the soup.Safflower oil – 2tbsp
MCT oil – 1tbsp
Bay leaf -1
Star annise – 1
Cinnamon – small piece
Garlic – 6 cloves
Green chillies (finely chopped) – 3
medium sized onion finely chopped – 1
Ginger garlic paste – 1 tbsp
Carrot,cabbage,capsicum
(finely chopped) – half cup each
Vegetable stock/water – three cups (excluding the mushroom water)
Finely chopped spring onions – for garnish(optional)Procedure :
1) Heat the oil and add bayleaf,star annise and the cinnamon stick. Saute on low flame till the aroma comes.
2)Add green chillies and garlic to this.
3)Add onions and the ginger garlic paste and fry until golden brown.
4)Add all the vegetables and saute till half cooked.
5)Take another pan and add mct oil and add the thinly sliced mushrooms.
6)At this point add salt to the vegetables and add the mushrooms into it as well.
7)Add water or vegetable stock.
8)Spice it with a pinch of pepper powder and bring it to a boil for five minutes.
9)Garnish with freshly chopped spring onions.(optional).
The soup is ready to serve.
