“A Heavenly Delicacy” – An Annual Treat, Once a ‘Survival Food’, Now a Unique Culinary Delight

This unique variety of mushroom grows wild under damp, decaying leaves in the forest and comes in two types: small ear mushrooms and large ear mushrooms. Apart from their eye-catching purple hue, they also feature pale yellow or brown colors with a creamy white rim. The caps of these mushrooms always display a darker shade that gradually fades towards the edges.

The wild mushroom season in Phu Quoc only lasts for about a month, after which the mushrooms wither away.

Local residents of Phu Quoc shared that if one lacks knowledge and familiarity with the typical mushroom-growing spots, it can be challenging to harvest these wild mushrooms.

“In the past, when life was more difficult and special delicacies were scarce, these wild mushrooms were considered a ‘lifesaver’ food. During the season, people would venture into the forest to gather them and cook simple yet delicious meals.”

While this mushroom variety has a bitter taste, its unique flavor profile becomes truly exceptional and appealing when properly prepared.

“For the past decade or so, Phu Quoc wild mushrooms have gained recognition, and many people now seek them out as a gourmet ingredient. As a result, their price has increased, providing a source of income for locals”, shared Ms. Thang, a resident of Cua Can, Ganh Dau, and Bai Thom in Phu Quoc City.

According to Ms. Thang, at the beginning of the season, these wild mushrooms are sold for approximately 150,000 VND per kilogram. After cleaning and preparation, the mushrooms offer a crunchy texture and a subtle sweetness, with a mild bitter note. Local restaurants and eateries in Phu Quoc feature these wild mushrooms in various dishes, including seafood hot pot, stir-fries, and a dry-braised dish with black pepper, often served with white rice.

When cooking with these wild mushrooms, it is essential to follow certain steps to ensure their optimal flavor and safety. Prior to cooking, the mushrooms should be thoroughly cleaned by scraping off the outer layer, soaking them in salted water, and then boiling them. Rinsing the mushrooms in clean water multiple times helps reduce their bitterness. Given the rich nutritional profile of these mushrooms, it is advisable to consume them in moderation to avoid any digestive discomfort.

In recent years, visitors to Phu Quoc have been able to enjoy the unique experience of foraging for these wild mushrooms in the forest. They also get to savor exquisite dishes prepared with these special mushrooms at local restaurants.

Delicious dishes featuring wild mushrooms:

Mushroom Porridge: A hearty porridge cooked with either shrimp or beef, along with pork belly, resulting in a creamy, slightly bitter taste. This comforting dish is also believed to relieve cold symptoms and alleviate fatigue and headaches.

Seafood and Mushroom Soup: A vibrant soup made with a variety of seafood and wild mushrooms, creating a colorful and appetizing dish.