Morels

Jain dry fruits recommends its customers to thoroughly wash them 2-3 times before use in hot water. As they are direct from the forests, they will most definitely contain dust and other impurities. Morel mushrooms are edible only after cooking. They are in high demand in the west, and are used in many cuisines. Expensive restaurants serve “gucchi kebabs”,  they are also diced and stir-fried with spices. Howevers “gucchi pulao” remains the most famous where mushrooms are cooked with rice and every grain of rice attains their charismatic flavour. It’s used in high profile Indian marriages many times.

• These are pricey mushrooms and must be taken care off well. Its highly recommended to take them out of the plastic bag.

• Morel mushrooms must be aerated from time to time.They must be exposed to natural air or mild sunlight after every 15-20 days.

• Keeping them tightly closed in a moist environment will surely spoil them, so avoid such practice.

• Mushrooms should be kept away from strong odours and smell of other pungent items.

• Refrigeration will keep them last for longer duration, but should not be in direct contact with vegetables or other food material.

• Morels contain vitamin D, which is not found in many foods, but is present in morel mushrooms.

• Morels have a high iron content. Men get 100 percent of their recommended daily intake for iron, from 1cup of raw moral mushrooms, while women get 44 percent of their daily value.

• Morel mushrooms are a great source of B vitamins as well, which are required by our body in abundance, because they act as coenzyme hence facilitate the chemical reactions.

• India

• Pakistan

• Canada

Average life of morel mushrooms is 8 months if taken care off well. Refrigeration can make them last a little longer.

More popularly known as “gucchi” or “black mushrooms” morels are mushrooms from the morchella family, and are distinguished from other mushrooms by their spongy, honeycomb heads, a rather unsavoury cooking mass of pleats and pits that actually contain vast amount of savoury flavours. They grow in conifer forests across temperate regions and the cool foothills of the Himalayas, in Himachal and J&K are the ideal territory for them. They grow best during the rains, but it takes months before enough can be collected, dried and brought to the market. Morels attract a very high demand from the west, where they have been esteemed as among the best mushrooms for cooking.

Jain Dry Fruits is famous for selling these highly precious treasures of nature to its supreme customers. Since more than over seven decades, morel mushroom from foot hills of different Kashmiri areas find their way to our store, from where we make it available to the whole nation.