7 finger-licking good mushrooms from Nepal’s southern plains

 Text and pictures by Hari Pd. Chaudhary

Tharus from western part of Nepal’s southern plains have been collecting and consuming different varieties of wild mushrooms that are finger-licking good. They are not just mushrooms for them but they have special names for each variety. That’s the beauty and richness of their tradition and local Tharu language they speak.

Bhemti

This mushroom grows around termite hills. Termites are called ‘sina’ in Tharu language (both eastern and western). These mushrooms are tubular and around 22-25 inches long. 

They are normally found near the root of trees with thick trunk. They grow in troops and are found in an area of maximum 12 – 20 square feet. If you’re lucky, you can gather loads of bhemti from a single place. 

It is found from May till December. It also grows near adobe houses. 

Termite hill by Flickr user jbdodane. (CC BY-NC 2.0)

Phutki, bhutki or kutki     

Called phutki, bhutki or kutki in Tharu language, these mushrooms grow in the ashes from forest fire. Thus, it is black but after washing it with water it looks like semi-white.

Gangadhur

The black mushrooms are called ‘phutki’ while the white ones are called ‘gangadhur’ due to their white colour. Both phutki and gangadhur look like button mushroom but they are completely round. 

Normally, after harvesting wheat, the remaining stubble is burnt. Called ‘larwaa’ In Tharu language, the stubble is burnt in April – May so that it is easier to plough the fields. These mushrooms grow in the ploughed field after the first rain and sunshine, as soon as the monsoon arrives. 

Gogwaa

Shaggy inkcaps by Flickr user Derek Parker. (CC BY-NC-ND 2.0)

Normally found during the month of July, these mushrooms grow in grazing field around dried cattle dung during monsoon season. 

Generally, gangadhur and gogwaa are washed and cut into two, and cooked over coal embers wrapped in saal leaves  for 5-10 minutes after adding a pinch of salt, turmeric powder and mustard oil. 

Naak bilariyaa          

Parasol mushroom by Flickr user Anita Gould. (CC BY-NC 2.0)

As it looks like a cat’s nose, this mushroom is called naak bilariyaa as a cat is called ‘bilariyaa’ in Tharu language. It is found during monsoon season in jungle and around houses. 

Buselaa

Buselaa means hay in Tharu language. These mushrooms grow in the wet and moist hay. 

Kachiu

It’s wild oyster mushroom and generally grows on timber. They are differentiated as edible and non-edible based on the timber on which they grow. 

Mushrooms growing on logs of mango, saal (Shorea robusta) and aasna (looking like a saal tree) tree are edible. These mushrooms grow on dried logs when they get wet and moist during monsoon. 

Caution: Wild mushrooms can be poisonous. Take advice of local people while collecting and consuming them.

Wild and spiny, this superfood tastes amazing

Text and pictures by Hari Pd. Chaudhary

Have you seen this strange looking vegetable? A bit round and pointed at ends, it looks like a bitter ground with hairy spines all over it. Called कन्ठेस्का (kantheskaa) in western part of Nepal’s southern plains and chatthel in the eastern part, the spiny gourd (Momordica dioica) has several health benefits. It lowers blood sugar and controls diabetes. According to sources, it also prevents hypertension, supports heart health and digestive system, treats cough, reduces excess sweating, improves eyesight, helps remove kidney stones, and also works as anti-aging agent among its many other benefits.

Mostly collected from wild during the rainy season, they are either pan fried or ground in a mortar and pestle to make finger-licking chutney. 

Here’s how you can make its chutney.

Step 1:

First, you need to roast kantheskaa on hot red burning coal or you can use hot oil to roast it. You have to roast until it becomes light brown. Slightly burn few red dries chilies over red coal.

Step 2: Grind it in mortar and pestle, called ‘silautaa’, ‘dokni’ or 'khal' locally.

Step 3: After grinding, put some turmeric powder on it.

Step 4: Now, put heated oil on the turmeric and temper it. 

Step 5: Now mix the turmeric throughout the chutney.

It’s ready now to serve.

Try it and let us know how it tastes!