This wild mushroom is called 'vegetarian mutton' and costs up to ₹3,000 a kilo

During the monsoon season, a unique wild mushroom is taking social media by storm. Viral videos showcasing recipes of this rare fungus — known locally as rugda, rugra, phutput, or boda — have garnered millions of views, introducing food enthusiasts across India to a centuries-old tribal delicacy from eastern India.

Foraged directly from the wild
Unlike commercially grown button or oyster mushrooms, rugda is entirely wild and cannot be farmed. Scientifically known as Astraeus hygrometricus, this mycorrhizal fungus grows exclusively in a symbiotic relationship with the roots of Sal trees deep within the forests. Despite years of scientific research, attempts to cultivate rugda commercially have failed, meaning every single mushroom sold in the market must be painstakingly foraged by hand.

Limited availability and soaring prices
Rugda grows primarily in the Sal forests of Jharkhand, Odisha, Chhattisgarh, and parts of West Bengal. Its season is incredibly short, lasting only a few weeks from late June to early September, triggered by the onset of monsoon rains. Finding them is an art passed down through generations.

Indigenous tribal communities—including the Munda, Ho, Oraon, Santhal, and Kharia—venture deep into the jungles, identifying the mushroom's presence by spotting tiny cracks or slight bulges in the forest floor. They then carefully dig through the damp soil to unearth the hidden delicacies. Due to its scarcity and high demand, rugda prices soar between ₹1,000 and ₹3,000 per kg, climbing even higher during dry spells. While traditionally sold in local tribal markets, this seasonal delicacy is now available for culinary enthusiasts across India to order online.

The vegetarian mutton experience
What truly sets rugda apart is its distinctive texture. While typical mushrooms become soft and tender when cooked, rugda retains a firm, rubbery exterior and a rich interior, mimicking the chewiness of meat. This unique consistency has earned it the popular moniker 'vegetarian mutton'. Additionally, its earthiness absorbs spices beautifully, making it a perfect star ingredient for rich, slow-cooked curries.

Nutritional powerhouse and safety guidelines
Rugda is highly nutritious, making it an excellent addition to a healthy diet. It is packed with plant-based protein and dietary fibre, while remaining low in fat and calories. It is also an excellent source of vitamin D, potassium, phosphorus, and thyroid-supporting selenium. Packed with antioxidants and anti-inflammatory properties, this wild fungus helps boost the immune system against seasonal monsoon illnesses, and recent studies even suggest it may aid in mood regulation.

What to be careful of
The warm and humid monsoon weather creates a breeding ground for bacteria and mould, causing wild mushrooms to spoil rapidly. Always ensure you purchase fresh stock, wash them thoroughly to remove forest soil, and cook them completely before consumption. Avoid spoiled or otherwise questionable mushrooms entirely, as they can cause severe food poisoning.