Bhutan's unique environmental conditions and rich biodiversity make it an ideal habitat for many species of fungi, including more than 400 that are classified as edible, medicinal and inedible. Notably, Tricholoma Matsutake, known as Sangay Shamu, is one of the most popular mushrooms of Bhutan, with a harvest season ranging from July to September. In addition to matsutake, other popular varieties such as chanterelle, shiitake and oyster mushrooms thrive in the region. The country also values Cordyceps sinensis for its valuable medicinal properties.
Visitors have the opportunity to find Matsutake, oyster and shitake mushrooms in markets or along roadsides, or they can join popular Matsutake festivals such as the in Genekha, which is held from 15 to 16 August annually. Genekha can be reached within a 45-minute drive from Thimphu. Additionally, Ura, Bumthang (about 8 hours drive from Thimphu) hosts a mushroom festival from 23rd to 24th August every year. These festivals include a range of experiences and activities, including mushroom picking, tasting delicious mushroom dishes, cultural performances by locals and opportunities for visitors to take part in local sports.
Mushrooms too are an integral part of Bhutanese cuisine. They play a vital role in Bhutanese cuisine, adding texture and flavor to traditional dishes. Guests have the opportunity to try dishes made from mushrooms, among which a notable dish is Shamu Datshi - a stew made from mushrooms, vegetables and cheese. Guests can enjoy dishes made from these unique mushrooms during mushroom festivals where locals use the mushrooms to prepare various delicacies, or enjoy them at select hotels and restaurants in Bhutan. They use shiitake and matsutake mushrooms to prepare a variety of dishes, including chicken with mushrooms, magic ring mushrooms with parsley, and many more.
Source: bhutan.travel
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