Family: Lyophyllaceae
Common Name: Termite Fungus
Local Name: Tatmor (टटमोर)

Tatmor is a wild edible mushroom found in the Western Himalayas, emerging during the rainy season in forests, grasslands, and cultivated fields. This mushroom has a unique symbiotic relationship with termites, particularly those from the subfamily Macrotermitinae. These termites cultivate the fungus in specialized structures known as “fungus combs” within their nests. This mutualistic relationship benefits both parties: the termites gain a digestible food source, while the fungus receives a stable environment and nutrients from termite foraging activities ^1,2,3. This intricate relationship is why Tatmor is often referred to as Termite Fungus. 

This mushrooms is a prominent species within genus Termitomyces, it is widely consumed by locals during rain for its edible fruiting bodies and its role in traditional diets and medicine.This mushrooms have long been valued not only for its culinary appeal but also for its medicinal properties and ecological roles.  

Tatmor Morphology:

Cap: Convex to flat, with a diameter ranging from 5 to 15 cm, often with a central umbo.

Gills: Free, crowded, and white to pinkish.

Stipe: Cylindrical, up to 20 cm long, with a swollen base.

Spore Print: White.

Odor and Taste: Mild, pleasant and earthy, contributing to its popularity as an edible mushroom.

Tatmor can be harvested in rainy season. 

Edible Uses:

Tatmor is a popular ingredient in various traditional dishes. Its mild flavour and tender texture make it a versatile addition to soups, stews, and stir-fries. In some regions, it is dried and stored for use during the off-season.

Tangy Tatmor Mushroom Curry with Gram Flour and Mango Powder

Enjoy the unique sour flavour of Tatmor combined with the rich taste of gram flour and mango powder, perfectly paired with rice for a delightful meal! It’s a much admired traditional dish of Kangra Region of Himachal Pradesh India.

Ingredients:

250g Tatmor mushrooms, cleaned and chopped; 2 tablespoons gram flour (besan); 1 tablespoon mango powder (amchur); 1 medium onion, finely chopped; 2 medium tomatoes, finely chopped; 2-3 green chilies, chopped (adjust to taste); 1 teaspoon cumin seeds; 1/2 teaspoon mustard seeds; 1/2 teaspoon turmeric powder; 1 teaspoon red chili powder (adjust to taste); 1/2 teaspoon garam masala; 2 tablespoons oil; Salt to taste; A handful of fresh coriander leaves, chopped; 2 cups water; Cooked rice for serving

Method:

In a small pan, dry roast the gram flour on low heat until it turns light golden brown and gives off a nutty aroma. Set aside. Now heat oil in a large pan or skillet over medium heat. Add cumin seeds and mustard seeds. Once they start to splutter, add the chopped onions and green chilies. Sauté until the onions turn golden brown. Add the chopped tomatoes, turmeric powder, red chili powder, and salt. Cook until the tomatoes soften and release oil from the sides of the pan. Add the chopped Tatmor to the pan. Sauté for about 5-7 minutes until the mushrooms start to cook down. Sprinkle the roasted gram flour over the mushroom mixture and mix well to avoid any lumps. The gram flour will help thicken the curry and add a nutty flavour. Add 2 cups of water to the pan and stir well to combine. Bring the mixture to a boil. Add the mango powder (amchur) and garam masala. Stir to mix evenly. Reduce the heat to low and let the curry simmer for about 10-15 minutes, stirring occasionally, until the mushrooms are fully cooked, and the flavours meld together. Adjust the consistency by adding more water if needed. Garnish with freshly chopped coriander leaves. Serve hot with cooked rice. Enjoy the tangy and flavourful dish with roti or rice for a delightful meal!

Tatmor Stir-Fry

Ingredients:

250g Tatmor, cleaned and sliced; 2 tbsp vegetable oil; 1 onion, finely chopped; 3 cloves garlic, minced; 1-inch piece of ginger, minced;1 green bell pepper, sliced;1 red bell pepper, sliced; Salt and pepper to taste. Fresh cilantro for garnishing. 

Instructions:

Heat the vegetable oil in a large pan or wok over medium-high heat. Add the chopped onion, garlic, and ginger, and sauté until fragrant and the onion is translucent. Add the sliced Tatmor and cook for about 5-7 minutes, or until they release their moisture and start to brown. Add the green and red bell peppers and stir-fry for another 3-4 minutes until they are tender but still crisp. Season with salt and pepper to taste. Cook for another 2 minutes to allow the flavours to meld together. Garnish with fresh cilantro and serve hot with steamed rice or chapattis.

Tatmor Soup:

Ingredients:

200g Tatmor mushrooms, cleaned and chopped;1 tbsp butter;1 onion, finely chopped;2 cloves garlic, minced;1 carrot, diced; 4 cups seasonal vegetable broth;1 bay leaf;1 tsp thyme; 1tsp Asparagus root powder (Satwari); Salt and pepper to taste;1/2 cup cream (optional); Fresh Coriander leaves chopped (for garnish)

Method:

In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent. Add the carrots and cook for about 5 minutes until they start to soften. Add the mushrooms and cook for another 5 minutes until they release their moisture. Pour in the vegetable broth, add the bay leaf, Asparagus root powder (Satwari) and thyme, and bring the soup to a boil. Reduce the heat and let the soup simmer for about 20 minutes. Season with salt and pepper to taste. If using, stir in the cream and let it heat through. Remove the bay leaf, garnish with fresh coriander, and serve hot.

Chilla (Kachru) with Tatmor Mushrooms

Ingredients:

1 cup Tatmor mushrooms, cleaned and finely chopped;1 cup gram/wheat flour (besan);1 small onion, finely chopped; 1 small tomato, finely chopped;1-2 green chilies, finely chopped (adjust according to taste);1 teaspoon cumin seeds; A handful of fresh coriander and mint leaves, chopped;1 teaspoon turmeric powder;1 teaspoon red chili powder (adjust according to taste); Salt to taste; Water as required; Oil for cooking

Method: In a mixing bowl, combine gram/wheat flour, cumin seeds, turmeric powder, red chili powder, and salt.Gradually add water to the mixture, stirring continuously to avoid lumps, until you achieve a smooth, pancake-like batter consistency. Add the chopped mushrooms, onions, tomatoes, green chilies, and coriander leaves to the batter.Mix well to ensure all the ingredients are evenly distributed. Heat a non-stick pan or griddle over medium heat and lightly grease it with oil. Pour a ladleful of the batter onto the pan and spread it evenly to form a thin pancake. Cook for 2-3 minutes on one side until it turns golden brown and crispy. Drizzle a little oil around the edges, then flip the chilla and cook the other side for another 2-3 minutes until golden brown and cooked through. Serve the hot with a side of chutney, tea or a pickle of your choice.

Food Value:

Tatmor being member of Termitomyces is highly nutritious, providing essential amino acids, vitamins B-complex vitamins, including riboflavin and niacin; minerals potassium, phosphorus, magnesium and fibres contributing to digestive health ^4,5,6.

Medicinal Value:

Tatmor is prized not only as a food source but also for its medicinal uses. Traditional practices often involve using the mushroom to treat ailments such as fever, infections, and digestive issues. Research has identified antioxidant, antimicrobial, anticancer and anti-inflammatory potential of most of Termitomyces spp ^7,8,9,10.

Other Uses: 

Tatmor significantly contribute to soil health by enhancing soil fertility through organic matter decomposition. They provide a reliable protein source, especially in regions with limited agricultural diversity ¹⁰.

References:

1. Batra, L.R., & Batra, S.W.T. (1979). “Termite-Fungus Mutualism.” Insect-Fungus Symbiosis.
2. Nong, D., & Malloch, D. (2020). “Ecological roles of Termitomyces mushrooms in forest ecosystems.” Fungal Ecology.
3. Yamada, A., et al. (2005). “Termite-Fungus Mutualism: A Multilayered Relationship.” Mycological Progress.
4. Chye FookYee, C. F., Ng XueNi, N. X., & Wong JinYi, W. J. (2008). Nutritional value of edible wild mushrooms-their roles in meeting the nutritional requirements of people in developing countries. CABI Reviews, (2008), 24-pp.
5. Boa, E.R. (2004). Wild Edible Fungi: A Global Overview of Their Use and Importance to People. Food and Agriculture Organization of the United Nations (FAO).
6. Anitha, R., et al. (2014). “Antioxidant and antimicrobial activity of Termitomyces species from South India.” Journal of Medical Mycology.
7. Puttaraju, N. G., Venkateshaiah, S. U., Dharmesh, S. M., Urs, S. M. N., & Somasundaram, R. (2006). Antioxidant activity of indigenous edible mushrooms. Journal of agricultural and food chemistry, 54(26), 9764-9772.
8. Chandrawati, P. S., Kumar, N., & Tripathi, N. N. (2014). Macrofungal wealth of Kusumhi forest of Gorakhpur, UP, India. American International Journal of Research in Formal, Applied and Natural Sciences, 5(1), 71-75.
9. Venkatachalapathi, A., & Paulsamy, S. (2016). Exploration of wild medicinal mushroom species in Walayar valley, the Southern Western Ghats of Coimbatore District Tamil Nadu. Mycosphere, 7(2), 118-130.
10. Tibuhwa, D.D. (2013). “Termitomyces species from Tanzania, their cultural properties and unequaled basidiospores.” Journal of Mycological Research.