Deep in the pristine forests and high-altitude pastures of Bhutan, a unique natural treasure grows: wild mushrooms, many of which are prized for their medicinal, culinary, and economic value. Among them, the most famous is Cordyceps sinensis, locally known as yartsa goenbub or “summer grass, winter worm.” This rare fungus-parasite grows in the alpine meadows above 3,800 meters and has been used for centuries in traditional Himalayan medicine. Often referred to as “Himalayan gold,” Cordyceps has become one of Bhutan’s most valuable natural exports. But Bhutan is also home to a rich diversity of edible mushrooms, such as Shiitake, Oyster, Chanterelle, and Termitomyces, which have long been a part of the local diet and forest culture.

For many highland and forest-edge communities in Bhutan, mushroom foraging is more than a tradition—it’s a critical seasonal livelihood. Each summer, families trek into the mountains to collect Cordyceps under strict government regulations, which include permits, designated harvesting zones, and auction systems. Foragers can earn the equivalent of thousands of dollars in just a few weeks, providing essential income in otherwise remote and low-cash economies. In lower regions, villagers collect edible mushrooms during the monsoon season, often drying and preserving them for use throughout the year. Some communities, especially in regions like Bumthang and Trashi Yangtse, have begun cultivating Shiitake and Oyster mushrooms commercially, blending traditional knowledge with sustainable agriculture techniques.

Mushrooms in Bhutan are more than a market commodity—they are tied to traditional medicine, local cuisine, and ecological conservation. Cordyceps is believed to boost energy, immunity, and vitality, and is used in Bhutanese herbal remedies and tonics. In the kitchen, mushrooms are sautéed with butter, stewed with cheese, or served alongside red rice and ema datshi (chili and cheese). As interest in Bhutanese cuisine grows, so does recognition of its rich fungal diversity. To protect these resources, Bhutan has adopted sustainable harvesting practices, research partnerships, and awareness campaigns to avoid overexploitation. Mushrooms—wild and cultivated—now stand at the intersection of Bhutan’s biodiversity, economy, and food heritage, offering a powerful example of how natural resources can be respected and revived in harmony with cultural values.