Abstract

Mushroom cultivation on common reed (Phragmites australis) substrates is a new research area. The yield distribution and nutrient changes in mushroom flushes were studied using a reed to cultivate golden oyster mushrooms (Pleurotus citrinopileatus).

The results showed that cultivating mushrooms on reed substrates resulted in different flushes of mushrooms. The biological efficiencies were found to be 69.10 % for three (FF) and 75.98 % for four (MF) flushes, respectively. Significant reductions in crude protein content (from 28.28 % to 18.35 %) were observed, while total sugar content increased from 24.86 % to 36.95 % from the first to fourth flushes under MF treatment. However, no significant differences in crude protein or total sugar were observed between FF-treated flushes. Calcium concentrations increased, while heavy metal concentrations were lower than the toxicity safety standards. In the cultivational room, inhomogeneous environmental conditions led to changes in the number of flushes, as well as altered nutrient quality and overall production when using the same substrate to cultivate the same type of mushroom.

Mushrooms are widely consumed around the world as a nutrient-dense food source with numerous health benefits. Oyster mushrooms (Pleurotus spp.) are particularly popular due to their high levels of fat-soluble vitamins and essential minerals, as well as their low sodium and fat content (Abou Fayssal et al., 2021). Oyster mushrooms are widely cultivated because they can grow on a variety of substrate materials, have a relatively short cultivation period, and a low production cost (Mahari et al., 2020a). Their growing popularity is due to their ease of cultivation, high yield potential, and medicinal and nutritional value (Chang, 2006).

Please read the full article here.

Source: ScienceDirect

Welcome, fellow mushroom enthusiasts! Today, we embark on a fascinating journey into the world of the White Cap mushroom (Agaricus bisporus).

Join me as we delve into its distinctive characteristics, natural habitat, nutritional composition, and explore the diverse ways this mushroom can be incorporated into culinary creations. Get ready to uncover the secrets and marvel at the intriguing nature of this remarkable fungus.

1. The White Cap Mushroom:
   A Closer Look: The White Cap mushroom is a member of the Agaricus genus and is known for its classic mushroom appearance. It features a convex cap that gradually flattens as it matures. Initially, the cap showcases a bright white color, lending the mushroom its name. Over time, the gills underneath the cap transition from pink to brown. The mushroom emits a delicate, slightly earthy aroma, adding to its appeal.
2. Natural Habitat and Cultivation:
   White Cap mushrooms are commonly found in grasslands, meadows, and pastures. They have a widespread distribution, particularly in Europe and North America. In the wild, they typically emerge during late summer and early fall. Due to their popularity, White Cap mushrooms are also cultivated commercially worldwide. Controlled growing environments and specialized cultivation techniques ensure consistent quality and availability.
3. Nutritional Composition and Health Benefits:
   When it comes to nutrition, White Cap mushrooms offer a range of benefits. They are low in calories and fat, making them a valuable addition to a balanced diet. These mushrooms are also a good source of essential nutrients such as potassium, vitamin B6, and dietary fiber. Additionally, White Cap mushrooms contain antioxidants, which help combat oxidative stress in the body. Including them in your meals can contribute to a wholesome and nutritious lifestyle.
4. Culinary Application and Versatility:
   The White Cap mushroom's mild flavor and firm texture make it a versatile ingredient in the culinary world. Its adaptability allows it to shine in an array of dishes. These mushrooms can be enjoyed raw, providing a delicate crunch and subtle earthy notes to salads. When cooked, they release their flavors and pair well with various recipes. White Cap mushrooms are often sautéed, stir-fried, or used in soups, sauces, and pasta dishes, adding depth and complexity to culinary creations.
5. Recipe Inspiration: Creamy Garlic White Cap Mushroom Pasta.
   To inspire your culinary endeavors, here's a delightful recipe featuring White Cap mushrooms;

Ingredients:

• 8 ounces White Cap mushrooms, sliced
• 8 ounces linguine or your preferred pasta
• 3 cloves garlic, minced
• 2 tablespoons butter
• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
3. Add the sliced White Cap mushrooms to the skillet and cook until they become tender and develop a golden hue.
4. Pour in the heavy cream, and let the mixture simmer gently for a few minutes to thicken slightly.
5. Stir in the grated Parmesan cheese until it melts and combines with the creamy mushroom sauce. Season with salt and pepper to taste.
6. Add the cooked pasta to the skillet and toss well to coat the noodles with the creamy mushroom sauce.
7. Serve the pasta in individual plates, garnished with freshly chopped parsley for a touch of freshness and visual appeal.

Fred Musc

Mushrooms are having a moment. Not only is Liv Sisson’s book about Aotearoa's fascinating and freaky fungi storming up the best-seller charts, but mushrooms are one of just two vegetables among the chosen consumables in a supermarket price freeze.

Fruit and vegetable marketer Glenn Forsyth told Nathan Rarere earlier this week that white button mushrooms sell "by the bucketload" in winter. The good news is, they're good for you.

"You could eat mushrooms daily if you wish... they're incredibly healthy and contain many of the nutrients our bodies need to function well."

While wild mushrooms tend to disappear with the first frosts, cultivated or farmed mushrooms are omnipresent in supermarkets and vegetable shops. What to do with them? RNZ’s recipe archives are full of fungi treasure.

Wellington chef and keen forager Jacob Brown shared this simple recipe for Tagliolini with Mushrooms and Lemon (lemons are also plentiful and cheap right now, making this a reasonably economical dish).  

Please read the full article here.

Source: RNZ

BOULDER, Colo.--(BUSINESS WIRE)--Meati Foods™, the producer of delicious, animal-free, whole-food meat made from mushroom root, today announced that its Eat Meati™ products are now available across 260 Meijer stores throughout Michigan, Ohio, Indiana, Illinois, Kentucky and Wisconsin. The partnership represents Meati’s first mainstream grocery availability and the next step in its goal of a national omnichannel footprint by the end of 2023.

“Meijer and Meati share a desire to make it simpler for people to lead healthier lives with quality, nutritious products that deliver on great value. As our previous partnerships and expansions have shown, people are ready for an animal-free meat that tastes great and is good for them,” said Scott Tassani, president and COO of Meati Foods. “We are excited to introduce Meijer customers to our products and incredible stores and expand Meati’s availability to mainstream grocery shoppers for the first time.”

Eat Meati’s whole-cut product line is available for purchase in two-unit packages at all Meijer locations, including the Classic Cutlet, Crispy Cutlet and Carne Asada Steak, on the produce section’s refrigerated shelves. Meijer represents the second major retail milestone for Meati in 2023, after an expansion to all 380 Sprouts Farmers Market (NASDAQ: SFM) locations in March.

Please read the full article here.

Source: Businesswire

Researchers in the field of mental health are increasingly looking to produce natural psychedelics as a treatment option, and some of the country's leading research in that field is happening in Nanaimo.

At a secret location in the Harbour City, researchers at Numinus Bioscience have spent years developing medical psilocybin mushrooms.

"We have actually created the first natural psilocybe mushroom product that has been accepted by Health Canada," said Sharan Sidhu, vice president of scientific research innovation and lab operations with Numinus Bioscience.

Please read the full article here.

Source: CTV News Vancouver Island

The casing separator is placed between the emptying winch and your shelving. During emptying the casing is removed from the compost. The compost goes straight ahead to the trailer. The casing is dropped on a conveyor at the middle aisle, this conveyor (not included) transports the separated casing to a container, trailer or similar.

One of the key advantages of the Casing Separator is its compact design to storage the machine easily in your storage. The system is intelligently engineered to fit seamlessly into any space, making it ideal for both small-scale and large-scale operations.

Equipped with state-of-the-art telescopic arms, the Casing Separator boasts a self-lifting mechanism. The telescopic arms effortlessly lift and support the weight Casing Separator, providing a hassle-free experience.

Gone are the days of worrying about varying bed heights. Our system's casing separator can be easily adjusted to accommodate your specific requirements. Whether you have 10 meters or 25 meters of growing net on your emptying winch, the casing separator functions flawlessly, ensuring consistent separation at the desired height.

We understand that efficiency and precision are paramount in the agricultural industry, and the Casing Separator is meticulously engineered with these principles in mind. Our goal is to simplify your operations, enhance productivity, and save you valuable time and effort.

We don't know of mushroom farms that aren't looking for ways to improve profitability or increase savings in the mushroom industry.

Mushroom lighting is a piece of equipment that affects the profitability of the business and is optimizable in many ways.

Based on our experience of working with mushroom farm owners around the world, we have prepared a guide that is likely to be of great value to both existing mushroom farms and those that are planned or under construction.

We invite you to read the guide here.

Press Release Dutch Mushroom Days

After the highly successful last 35th festive edition of the Mushroom Days in 2019, it is that time again next week. On 10, 11, and 12 May, De Brabanthallen in 's-Hertogenbosch will once again be the center of the mushroom world. This 36th edition of the Mushroom Days promises to be a great international success with more participating exhibitors and knowledge institutions from 20 countries and more visitors from at least 85 countries than ever before.

It's therefore a truly unique global trade fair where all facets required for successful mushroom production are available under one roof. Visitors can expect a great exhibition, with exhibitors over 4,000 m2 of floor space introducing the latest solutions in climate control and technology, varieties and substrates, cultivation and harvesting systems, applications and packaging, etc.

It's a must for anyone who is interested in the mushroom sector work- or business wise to take advantage of this free opportunity and give your network a tremendous boost. For all necessary further information, I cordially invite you to visit our website and social media.

www.champignondagen.nl

Kind regards,

Piet Lempens
Voorzitter Stichting Champignondagen