Around five years ago,  Tariq Ahmad Sofi, a professor at the Sher-e-Kashmir University of Agricultural Sciences and Technology (SKUAST-K), began exploring the possibility of cultivating Gucchi mushrooms (Morchella) in Kashmir Valley under controlled conditions, drawing inspiration from practices in China.

He initially conducted small-scale experiments, but the effort gained momentum when a PhD scholar at the university developed an interest in mushroom cultivation and joined the research.

After years of sustained work, the team succeeded in standardising cultivation techniques for Gucchi mushrooms under both greenhouse and open-field conditions, transforming a rare wild forest produce into a potentially scalable agri-enterprise.

“I believed that if China could cultivate it, there was no reason we couldn’t do the same,” Sofi said.

Sofi and his student Kamran Muneer achieved success in cultivating the mushrooms under controlled greenhouse conditions, while Vikas Gupta succeeded in developing the technique for open-field conditions.

“We are planning to replicate the same technology in different geographical conditions in the coming years”, Sofi said. 

Ten strains

He said that there are ten strains of Guchii and they had succeeded in three strains.

“The rest of the strains are in progress, we are hopeful of some positive results”, Sofi added. 

Locally known as kani ghitch , Morchella is a premium gourmet mushroom known for its unique taste and therapeutic benefits, fetching high prices and ranking among the most valuable non-timber forest products globally. 

“One kilogram of Kani Gucchi sells for between ₹35,000 and ₹40,000,” said a local trader, adding that its rarity is what drives the high price.

In Jammu and Kashmir, its availability has traditionally been restricted to a brief seasonal period, relying entirely on its natural occurrence in specific forest habitats.

Their growth depends on specific moisture and temperature conditions, making them rare and difficult to find. This seasonal and weather-dependent nature contributes to their limited availability and high market value.

“Gucchi mushrooms typically sprout in forested areas between late spring and early summer, usually after rainfall”, said Mohamad Yaseen, who used to hunt for the mushrooms in the forest of Pir Panjal range.

Published on April 13, 2026