Common Name: Djon Djon Mushroom

Scientific Name: Psathyrella coprinoceps

Editorial Note: This entry is part of The Culinary Compendium’s ongoing ingredient archive and will be expanded as new sources are examined.

History: Djon Djon Mushrooms are native to the Caribbean, specifically Haiti, which shares the island of Hispaniola with the Dominican Republic. It has been known for centuries among rural farmers and foragers.

Interesting Facts: Djon djon mushrooms only appear for a few weeks each year, during late summer or early fall.

Uses: Steeping the mushrooms produces an inky black dye; the actual mushroom is usually then discarded. The dye is then used to flavor and color rice for Haiti’s diri djon djon, which is served for celebratory feasts.

Selection & Storage: True djon djon are small, brittle, and charcoal in color. They can be expensive to purchase outside of Haiti, and it is best to buy from trusted sources to avoid imitations.

Store in an airtight container away from excess moisture, heat, and light.

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