The wild mushrooms are very famous as naturally grown, pure, and organic vegetables in the Thar Desert. Last week Thar desert got first rain of monsoon, after the second day of rain local peoples brought wild mushrooms in the market. The initial rate was 4-5 hundred rupees/kg but now you can purchase at 150 PKR/Kg. Mushrooms add a tasty flavor to such a lot of dishes with their earthy freshness. Therefore, people use it in many dishes to make them tastier and more delicious. There are many ways you can cook these wild mushrooms but here I would like to share an indigenous recipe of mushrooms (Khumbyun) which is the most famous and delicious recipe of Thar Desert.

How to Clean Mushrooms

Before you start understanding the recipe and cooking mushroom you must know how to clean wild mushrooms. No one grows mushrooms. They naturally come out of the sand on the second day of rain in Thar desert. These are totally natural and wild mushrooms. Local people collect this one by one from different places and sell out in local markets they tend to be a bit dirty when you buy from the market.

mushrooms recipe Indigenous women don’t use a knife/cutter but they always clean mushrooms (Khumbyun) with the help of their thumb and paper towel and it is the best way to clean mushrooms.

Steps to clean mushrooms 

You need to wash many times to ensure that all the sand particles have been removed from mushrooms before putting them into the cooking pot.

  • First of all, with the help of your thumb, gently remove the sand from mushrooms.
  • Cut the part of the mushroom (Khumbyun) from the side of the root which contains the sand cover.

  • After that, wash them thoroughly with clean water.
  • Then clean with a paper towel or a soft mushroom brush (MSC International Jo!e Mushroom Brush) to wipe each mushroom (Khumbhi) properly.
  • Again, properly wash it with clean water
  • Before cutting it into small pieces ensure that there is no particle of sand on mushrooms.

How to Cut Mushrooms (Khumbyun)

After the mushrooms have been cleaned, cut slim thin slices from stem ends or cut the mushroom into pieces, or half halves or chop as needed but always use the sharp and non-serrated knife (Wusthof Gourmet 8″ Vegetable Knife).

An Indigenous Recipe of Mushrooms

You have to use any fresh mushrooms in this recipe, indigenous women of Thar Desert don’t like to use tomatoes, green coriander, ginger, etc. They prepare mushrooms with onion and garlic only that is really a very much tasty and delicious dish of rural villages. According to rural people’s tomatoes, green coriander, ginger affect the mushrooms and they change the original test. But nowadays many women are including the tomatoes, green coriander, ginger in the mushroom recipe. Here I am discussing an indigenous recipe of mushrooms with the use of tomatoes, green coriander, ginger.

The main components of an indigenous recipe of mushrooms

Following are some important components of traditional and an indigenous recipe of mushrooms;

Mushrooms: There are many types of mushroom can be found in the Thar Desert but Podaxis pistillaris is the very famous, tasty and delicious kind of mushroom. You must have Podaxis pistillaris (Khumbyun) which should be fresh. In this recipe, we have used 1Kg mushrooms in total weight. If your mushrooms weight more, please do make adjustments for the quantities of tomatoes, spices, and oil, etc.

Onion: Two small Onion, chopped

Fresh Tomatoes (Optional): Only three small tomatoes, chopped (the original, traditional recipe contains no tomatoes. Tomatoes were added to this indigenous dish for the sole reason that it boosts the masala on the cheap.

Garlic: Garlic definitely boosts the taste of any dish, so we use quite a lot of garlic in this dish.

Fresh Green Chili and Coriander: Use the fresh green chili and fresh green coriander, these elements will give the wonderful fragrance to your dish.


  • 0.5 cup oil or ghee
  • 1KG Fresh Mushroom (Khumbyun)
  • 3 small size tomatoes, finely chopped
  • 2 small size Onion bulbs, finely chopped
  • 6 pieces of garlic, minced
  • 1 tbsp ginger, minced
  • 1 tbsp salt, or to taste
  • 1.5 tbsp red chili
  • 0.5 tbsp crushed black pepper
  • 1 tbsp coriander powder
  • 1 tbsp cumin seeds
  • 2 green chilis, slit in half lengthwise
  • 0.5 bunch coriander, chopped
  • 1 tbsp Garam masala powder

How to make mushroom (Khumbyun)

Here is the clear step by step description of how to make a traditional and an indigenous recipe of mushroom. Do not worry, in the following are more detailed instructions, photos, and exact quantities.

indigenous recipeInstructions

  • Put oil to a pan and heat over medium heat.
  • Add the chopped onion and let go golden brown under medium-high heat.
  • When you see the onion is going to light brown put the and cumin seeds, green chili and wait to onion goes golden brown.
  • Add minced garlic, salt, red chilis, and garam masala powder (karahi masala).
  • Now add the chopped mushrooms into the pan and gently mix it under the medium-high heat and then cover the pan by the lid of a pan and cook it 10-15 minutes until mushroom pieces go light brown.
  • Go ahead and add tomatoes (it is optional if are using tomatoes).
  • After that put 4-5 cups of boiled water into the pan and cook it until 10-15 minutes stirring occasionally until the mushroom cooked.
  • Quickly add minced ginger, crushed black pepper, coriander powder, cumin seeds, small pieces of green chilis, and chopped green coriander.
  • Cover it by the lid of the pan, switched off the stove, and let it for 5 minutes.
  • Your tasty and delicious dish of an indigenous recipe of mushroom enjoys this wild organic recipe of Thar Desert.

Important Notes:

If you feel that your mushrooms haven’t cooked through, you can put some more boiled water and the lid on and cook it for a few additional minutes. But remember avoiding putting water after adding the garam masala powder.

Nutritional Value

According to the proximate composition and energy value, Podaxis pistillaris has 22 to 37% total crude protein, 76% moisture, 5% nitrogen, 18.5% carbohydrates (77g/100g carbohydrates), 2.3% total lipids, 2.4% ash, some % of potassium, sodium, iron, magnesium, manganese and zinc, 0.06 mg/kg cadmium and lead, 2g/100g fat contents and 387 kCal/100g energy level.
(The nutritional information has been collected from different research papers it may vary by different species of mushrooms)

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Last Updated: July 14, 2020


  1. I love mushrooms but unfortunately my husband does not and he is the cook in our relationship. I love all your tips and when I cook next I now know how to prepare my mushrooms.

  2. I love mushrooms but I have never eaten wild ones. The recipe sounds very interesting. I might try it with normal mushrooms as I don’t think there are any wild mushrooms where I live.

  3. Wow, so delicious and easy recipe to make for the kids. I am sure my kids will love it like and will make their favourite.

  4. I’m a big fan of mushrooms.November will soon be here and we’ll have a lot of them in the market.
    They are just a big job when it comes to cleaning, mushrooms need patience and lots of’s even hard when dealing with dried ones.

  5. This looks really good. I’m a big fan of mushrooms. I used to go mushroom picking with my parents as a child. I wouldn’t trust myself going now, but I actually read about a local group of mushroom pickers. I think it would be a lot of fun going again. I still have a whole bunch of dried mushrooms from my mom that she collects in her backyard. I’ve used some of it, but need to use more of it. Thanks for the reminder. LOL

  6. Oh,this is interesting. I used to cooked the canned one. I think mushroom as fresh as this would be nore delicious.

  7. I would hesitate to eat wild mushrooms unless they are picked by an expert. Some can be poisonous but those look delcious.

  8. Loved the article. Coz I am not at good with mushrooms. Your article is a good guide, cleaning and then cooking. Will try to follow.


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