Mushrooms are having a moment

They're popping up in papads, jams and cakes; as health boosts in bread and coffee; and in urban gardens
"People are realising that mushrooms are a real superfood," says Anuradha Srivastava, a food technologist at the Indian Council of Agricultural Research - Directorate of Mushroom Research (ICAR-DMR) in Himachal Pradesh. "They contain no sugar, so they're ideal for diabetics. They're good for those with high blood pressure or cholesterol and they contain many of the trace nutrients that our bodies need."
At the government-run ICAR-DMR, innovations have led to a versatile mushroom powder that is being used to make a multigrain mushroom bread, biscuits and papads. Their mushroom pickles are also now widely available across the country and on e-commerce platforms. The R&D team is now working on a mushroom spread, murabba, and a mushroom bhujiya.
Brands like Urban Platter have a range of mushroom powders to choose from. Wholesalers like The Mushroom Co have branched out into the quirky as well. "We make a coffee mix infused with cordyceps mushroom extract, known to be a mild aphrodisiac and widely used for its medicinal and strengthening effects," says founder Rohhaan Gawde. As chefs return to local, season produce, mushrooms are becoming a favourite ingredient because of their ability to absorb other flavours," says Sarah Edwards, a recipe developer who runs Copper & Cloves in Bengaluru. "They're also easy to cook, with a subtle nutty flavour that complements sauces, savoury dishes and certain desserts." Their fleshy texture and high-protein content make them a go-to meat substitute.