During the rainy season, many tourists visiting Dalat are thrilled to trek through pine forests in search of a seasonal delicacy with an irresistible aroma and flavor - wild mushrooms.

By mid-May, as travelers escape the southern heat and head to Dalat (Lam Dong), one increasingly popular activity is mushroom hunting in the pine woods.

The experience is only available during the rainy season, from May to the end of September or early October, when mushrooms flourish at the base of pine trees in diverse shapes and sizes.

Travel groups dedicated to Dalat have recently been flooded with posts sharing mushroom-foraging adventures.

“I felt like I’d stepped into a giant natural air conditioner when entering the pine forest from Ho Chi Minh City,” shared Ngoc Le, a tourist.

“With guidance from a local guide, I found large, beautiful mushrooms that were completely safe to eat. It was an exciting experience, being immersed in nature and rewarded with a basket of fresh forest delicacies.”

Ngoc Le expressed particular enjoyment in picking mushrooms by hand in the wild.

Nguyen Tien Dat, who has five years of experience leading mushroom-picking tours, said he first discovered the activity while trekking through pine forests during the rainy season, where he frequently encountered locals harvesting mushrooms.

Intrigued, he joined them to learn how to distinguish between edible and toxic varieties, documenting the experience through photos.

“I used to just take friends into the forest to pick mushrooms for hotpots or as gifts,” Dat explained. “But in recent years, more tourists have been showing interest in this experience.”

According to Dat, nearly all natural pine forests in Dalat grow edible mushrooms such as beef liver mushrooms, red and yellow kaki mushrooms, drumstick mushrooms, shiitake, and more.

Popular foraging areas include the pine hills around Suoi Vang Lake, Tuyen Lam Lake, Cau Dat, and Prenn Pass.

A mushroom hunt typically lasts three to four hours. Tourists hike through the forest and over hills, so good physical fitness is essential. Dat said he always surveys the area in advance to ensure there are mushrooms to be found.

Participants are taught how to identify edible mushrooms and how to properly clean them after harvesting. Toxic mushrooms usually have bright, eye-catching colors and tend not to attract insects, making them easier to spot.

However, not all colorful mushrooms are poisonous. Edible varieties include the vibrant yellow chicken egg mushroom, red, green, and purple termite mushrooms, and the deep red beef liver mushroom.

Tourists are advised to wear comfortable, full-coverage clothing to prevent insect bites and avoid carrying excessive belongings. Since mushroom season coincides with the rainy season, raincoats and non-slip shoes are essential.

“To keep the mushrooms fresh during collection, I instruct tourists to trim the roots and clean them before placing them in bamboo baskets. Sealing them in plastic bags causes them to spoil quickly,” Dat advised.

“If you’re unsure whether a mushroom is safe to eat, don’t touch it. Use a stick to lift and inspect the underside. Only pick it if you're confident it’s edible.”

Mushrooms can be cleaned, soaked in salt water for over 30 minutes, rinsed, and cooked right in the forest. They have a special fragrance and sweet flavor, with some varieties offering a slight bitterness.

Young, unopened mushrooms are chewy and crisp, while mature ones have a jelly-like texture. They can be used in porridge, hotpot, grilled, or stir-fried dishes.

“After tasting freshly picked forest mushrooms, I understood why locals say they’d gladly trade several kilos of beef for a handful,” Ngoc Le quipped.

Mushroom-picking tours can also be combined with forest camping if weather conditions permit. Tour prices range from VND 200,000 to 500,000 (approximately USD 8 to 20) per person, depending on group size, while customized private tours can cost up to VND 2 million (around USD 80) per guest.

Dat emphasized that tourists should only forage with local residents or experienced guides, as the activity carries risks such as getting lost or picking poisonous mushrooms.

Those unfamiliar with wild mushrooms should avoid eating too much, as it may cause dizziness or nausea.

Currently, mushroom foraging is not an official tourism product in Dalat due to health concerns. While this activity offers a fresh and exciting experience, visitors are advised to research thoroughly before participating.

Linh Trang