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Eating mushrooms has a different fan base. Many people are very enthusiastic about mushrooms and even mushroom hunting, going to different events together hunting deliciousness. This spongy fungus is a popular delicacy in Jharkhand's regional cuisine too.
Jharkhand's deep forest facilitates a variety of mushrooms that can be found in the wild and are edible. Different groups of tribal people forage these mushrooms and sell them in local markets of Jharkhand for everyone to try.
There are mushrooms that grow in the wild without human interference, and there are mushrooms that are specifically cultivated in the farms with the suitable climate of Jharkhand monsoon.
These mushrooms taste sweet, nutty, and delicious regardless of the variety you pick. Take a look at these varieties of mushrooms from Jharkhand.
7 Local Mushrooms Of Jharkhand
Rugda
Termite mounds give rise to rugda, a traditional delicacy in Jharkhand, during the monsoon season. The nutty flavour and meaty texture of this unusual fungus make it highly valued. Rugda has a unique legend based on the customs of the nearby towns, who look forward to Rugda's coming every time it rains. The people who have an eye for minor growth indicators typically forage for it. Rugda can be used in a variety of recipes, including stir-fries, pulaos, and soups and stews. The taste is rubbery as well as soft like a hard boiled egg with some crisps when it pops in the mouth.
Bhatkatiya
Jharkhand's deep forest and rotting wood from trees are home to the monsoon favourite known as bhatkatiya mushrooms. These mushrooms are a staple of the region's cuisine because of their delicate flavour and sweetness. After being gathered, Bhatkatiya mushrooms are carefully cleaned and prepared in different ways. One of the most famous dishes is Bhatkatiya masala, which is a thick and savoury curry made with sautéed mushrooms, onions, tomatoes, garlic, and a mixture of spices.
Khukhdi
The lightly spicy taste of khukhdi mushrooms is well-known among people of jharkhand. These mushrooms are typically found in the compact and mushy woods of Jharkhand. Khukhdi mushrooms are popular in Jharkhandi cuisine because of their particular flavour that is added to any meal by their peppery taste. It tastes like meat but better. They are great as a topping for sandwiches and pizza, when chopped properly it has the same taste as button mushrooms but more richer.
Putpura
The putpura mushroom has a light and chewy texture. It grows on decomposing wood and forest litter in Jharkhand. Sautéing Putpura mushrooms with onions, garlic, green chillies, and a little turmeric is a common technique to cook them. It's also called a stir-fry. Another popular meal is Putpura mushroom curry is made by cooking mushrooms with tomatoes, garlic, ginger, and a variety of spices to produce a flavorful and fragrant curry. These are available for the longest period of time to try during the monsoon.
Gucchi
Morels, or gucchi mushrooms, are famous for their earthy, nutty, and deep flavour. These mushrooms are an uncommon and priceless discovery. These are only found among tribes who forage deep forest. One common recipe is Guchhi mushroom curry, in which the mushrooms are cooked in a rich stew consisting of tomatoes, onions, ginger, garlic, and a mixture of spices. Guchhi mushrooms are rare even in Jharkhand cuisine; but the taste and older recipes remain unmatched.
Khamar
Khamar is a small village in Jharkhand. Mushrooms grown in these areas have a distinct taste because of the soil and forest. Khamar mushrooms can be a great addition to dishes like soups and salads. Khamar mushroom soup is a popular dish that combines fresh herbs, garlic, ginger, and mushrooms in a tasty and light broth. Khamar mushrooms go well as a filler for dumplings too.
Dhingri
Oyster mushrooms, or dhingri mushrooms, are found in Jharkhand on decaying wood, especially oak and beech trees. These mushrooms have a sweet texture and a flavour. Sifting for Dhingri mushrooms is a well-liked pastime during the monsoon season. A common dish is Dhingri mushroom masala that is made by cooking mushrooms with onions, tomatoes, garlic, ginger, and a mixture of spices. This is usually eaten with chapati or rice.
