Search
LoginSearchLoginSearchLogin
29/06/2026
Goa’s monsoon season food finds its home in the rare mushroom recipes during this season, which are made with the elusive olmi mushrooms. These mushrooms are found in the Konkan coast, especially in Goa, where termite hills are found aplenty. This particular variety is called ‘roen olmi’, because it especially grows on termite hills, and belongs to the Termitomyces genus. Lasting for about two weeks, towards the end of July to the initial days of August, this brief period of their availability makes olmi mushrooms a cherished and eagerly anticipated seasonal delicacy across the region.
‘Olmi’ is the Konkani name for a wild mushroom that defies the usual rules of cultivation, which extends to mushrooms, and ‘roen’ refers to the termite mounds themselves. These mushrooms’ relationship with termites is the entire reason the mushrooms exist, and it is impossible to cultivate them artificially, since termites eat them to obtain enzymes and nitrogen. Around 35 species are documented in the Western Ghats, of which about 15 are endemic to the region, and only 12 are typically harvested for sale. A bunch of 50 olmi mushrooms can cost anywhere between Rs 500 and Rs 2,000, influenced by their size and climatic conditions, which drive their supply.
Near-constant rain and high humidity are what make this special monsoon season food, which is highly prized, flourish on forest floors across the state, with the fungi growing directly on the termite hills found scattered through Goa's woodlands. Outside this rain-driven window, the conditions inside and around the termite mound simply don't support the fungus fruiting above ground.
This is also why olmi mushrooms have such a specific, short shelf life on the calendar. When monsoon showers pick up pace along the Konkan coast, the months of July and August bring the start of the wild mushroom harvest season for Goan locals. These mushrooms can only be harvested at a particular stage of growth; once they have bloomed beyond that point, they turn poisonous, which means foragers are working against both the rain calendar and the mushroom's own narrow biological clock.
Termite mounds are culturally significant in parts of Goa, where they are revered as the abode of the goddess Santeri, often linked to long-standing traditions of nature worship. This belief continues to shape the harvesting of wild mushrooms that emerge around the mounds during the monsoon. Foragers typically head out at dawn, often performing a small ritual in which the mound is brushed with branches of the Uskai tree to ward off snakes believed to dwell within.
Among the many wild mushrooms that appear with the rains, ‘roen olmi’ is the best known and most widely sold. Named after the Konkani word ‘roen’ for termite mound, it is prized for its earthy flavour and rarity. Other popular varieties include khutyali olmi, known for its sturdy stems, and sonyali olmi, known for its golden caps. Across Goa, Karnataka and Maharashtra, these monsoon mushrooms are known by an array of names, including olmi, alami, alambi, roenichim olmi, khut, shiti, shiringar olmi, shendari, kuski, dukor, surya olmi, tel alami, fuge and bhuifod.
The arrival of these mushrooms coincides with the monsoon fishing season slowdown, when rough seas and fishing restrictions reduce the availability of fresh catch along India's west coast. As a result, wild mushrooms become a highly anticipated seasonal ingredient, cherished and relished in local cuisines after foraging.
The Goa forest department banned the harvesting of these wild mushrooms in 1992, though the ban was amended the following year to apply only to wildlife sanctuaries and government-owned protected forests. The reasoning is ecological rather than purely cultural. Each termite hill recycles roughly 500 kg of organic matter from the forest every year, and over half of all dead plant material on Western Ghats forest floors is broken down through the enzymes these fungi produce inside termite fungus gardens.
Villagers and forest dwellers have continued to harvest and sell the mushrooms openly, with hawkers setting up along highways and even outside government buildings in Panjim during the season. Because the species cannot be cultivated, it remains at genuine risk of being over-harvested, with ecological consequences that extend well beyond the mushroom itself.
Variety |
Local Meaning |
Distinguishing Feature |
Roen olmi |
Forest mushroom |
Most common, widely sold variety |
Khutyali olmi |
Named for ‘khut’ (stem) |
Firm, distinct stem texture |
Toshali olmi |
N/A |
Light, beige-coloured cap |
Sonyali olmi |
Golden mushroom |
Vibrant yellow hue |
Chonchyali olmi |
Named for ‘chonch’ (beak) |
Pointed, beak-shaped cap |
Take any local mushroom recipe of Goa and substitute the button mushroom or any other edible mushroom species used in it. Here are some dishes where it works.
This is the dish most associated with olmi, and one that exists in this form only because of the mushroom's seasonality. Goan mushroom xacuti tastes best when made using wild forest mushrooms available during the rainy season, though it's commonly substituted with cultivated mushrooms outside the monsoon. What sets the olmi mushroom version apart is the inclusion of tender cashews along with Canacona chillies and nutmeg, cooked in a roasted masala base, typical of the region. It is eaten with bread or rice as a way of tasting the mushrooms as well as the ground spices.
This dish is specific to the Gaud Saraswat Brahmin (GSB) community, and one with genuine pride attached to it. Randai is best described as a gravy dish of wild mushrooms cooked in a tamarind-red chilli base to which grated coconut is added. The muddy olmi is first soaked in water to remove dirt before being chopped and simmered into the semi-thickened gravy, with sometimes fresh bamboo shoots added. It is eaten with tandla bhakri, a chapati made from raw rice, a special pairing of this community.
The simplest of the lot, this is a stir-fried dish made with the cleaned olmi mushrooms with just masala added, fried in oil. A close relative of the olmi sukhi bhaji, the solantulem, uses a handful of ingredients, including onions, red chillies, and garlic, with a slightly thick consistency of gravy and is sweet and spicy. Both versions are eaten with rice and are considered everyday preparations rather than occasion-specific.
A curry that carries the flavours of the authentic Goan masala, and not as rich as the xacuti, olmi tonak is made with added coconut and is a much simpler and quicker dish than the xacuti. It is usually made as a weeknight preparation during the short olmi season when households want to use the mushroom as often as possible before it disappears for the year.
Wild olmi will arrive caked in red earth and wrapped in teak leaves, sourced straight from the forest floor, so thoroughly soaking and rinsing the olmi mushrooms before cooking is essential.
These mushrooms can only be harvested at a particular growth stage, after which they turn poisonous. Source them from trusted local sellers during this season.
Because their season is so short, most Goans cook olmi within a day or two of buying it rather than storing it. The mushrooms deteriorate with time.
If olmi isn't available outside Goa or outside its season, cultivated mushrooms like button or oyster mushrooms can approximate the xacuti or tonak preparations, though the earthy, slightly meaty depth that wild olmi brings is difficult to fully replicate.
Make the best of this brief, rare mushroom variety if you happen to have taken or are planning to take a vacation to enjoy the monsoon in Goa. This is one of the region’s special monsoon season foods that are a must-try if you love your mushrooms. Take your favourite mushroom recipe and replace the usual mushroom with the olmi mushroom for a delicious stir fry or gravy dish.
A: The yartsa gunbu or Cordyceps sinensis is the costliest mushroom you can ever have. It can cost as much as $50,000 (close to ₹50,00,000) per 450 grams, because of how rare it is and its health benefits.
