Bhutan’s Rare Cordyceps Fungus: A Culinary Journey

Bhutan overview

At Bukhari restaurant — in each of our Bhutanese lodges — a dish starring one of the world’s rarest fungi invites guests to savour a story of community, conservation, and mountain ritual.

Important details from the source

• At Bukhari restaurant - in each of our Bhutanese lodges - a dish starring one of the world's rarest fungi invites guests to savour a story of community, conservation, and mountain ritual.
• Open a menu at Bukhari restaurant during your stay at COMO Uma Paro or COMO Uma Punakha in Bhutan, and you might find Chef Tshering Lhaden's signature ‘Yartsa-Guen-Bub'.
• This traditional Bhutanese dessert is made from fresh milk jelly infused with cordyceps fungus harvested from the Laya Valley, and paired with poached seasonal stone fruit and walnuts.
• “It's a blend of so many textures and flavours”, says Chef Tshering: “the crunch of nuts pairs beautifully with the velvety creaminess of the jelly, the bright, tart notes of fruit, and the woody earthiness of cordyceps.”.
• For Chef Tshering, celebrating Bhutan's agricultural heritage is as important as the final plate.
• The milk is sourced from a nearby farmer; the fruit is seasonal and local.
• But it is the cordyceps - slender, golden-brown, and almost impossibly rare - that transform the dish into something truly special.
• “Cordyceps is an ingredient that embodies Bhutan itself: hard-to-find, humble and nourishing,” Chef Tshering continues.
• This strand-like fungus isn't just special to Chef Tshering: cordyceps sinensis has been prized in Himalayan culture for centuries.
• Known locally as ‘yartsa gunbu', and globally as ‘Himalayan gold', this curious ingredient emerges from the larvae of ghost moths, forming clusters of slender stems.

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