Fungi have become increasingly fascinating in recent years, because the more we learn about the mushroom species, the more astounding the findings about the potential of this strange kingdom.
Fungi are fascinating in many ways and open up exciting fields of research. Fungi form their own kingdom, as they are neither plants nor animals. Due to their unique biology and ecological importance, they are indispensable players in the nutrient cycle. In addition, fungi are becoming increasingly important in research into environmental protection, as they have the potential to solve environmental problems, for example through mycoremediation (= the ability to break down or neutralize pollutants in the environment). In medicine, fungi offer new active ingredients that could be used against diseases, and in sustainable agriculture they promote plant growth. They are also becoming increasingly important as an environmentally friendly meat substitute. This versatility makes mushrooms a valuable topic – both for science and for our daily diet.
This post is the first in a series of articles about mushrooms and focuses on mushrooms and their role in our diet.
Mushrooms as a meat substitute
The use of mushrooms in the production of meat substitutes is a growing trend that responds to the increasing demand for plant-based and sustainable nutritional alternatives. Mushrooms offer numerous advantages that make them an ideal basis for meat substitutes. Their natural umami flavor and meat-like texture give plant-based products an authentic taste that convinces even some meat lovers.
One particularly interesting innovation is the use of mycelium, the thread-like network of fungi (comparable to the root system of plants), from which mycoprotein is obtained, which serves as the basic ingredient for various meat alternatives. In a fermentation process, the mycelium grows in a nutrient-rich environment and produces a protein-rich, meat-like product. After harvesting, the mycelium is dried and texturized to obtain a consistency similar to that of meat. It can be used to make products such as burger patties and nuggets and offers a nutritious, low-fat and cholesterol-free alternative to animal meat.
Mushrooms also offer health benefits as they are naturally rich in nutrients such as protein, fiber, vitamins and minerals. They are also low in fat and contain no cholesterol, making them a heart-healthy option. Mushrooms are also attractive from an environmental perspective due to their low ecological footprint: their production requires less water and land than conventional meat production and produces significantly fewer greenhouse gases. But the most important point is that they are simply delicious!
Collecting mushrooms outdoors
The romantics among us may prefer not to buy mushrooms in nugget form in the supermarket, but to go on their own search for the mushrooms in the local forests.
The ideal conditions for mushrooms are in late summer and fall, but the mushroom season for some varieties starts in early summer. Because mushrooms like it moist and warm, they are particularly common after a rainy summer.
Mushrooms prefer moist, shady environments with nutrient-rich, well-aerated soil.
They thrive particularly well in forests, on moss, in bogs and damp meadows, although some mushrooms like the oyster mushroom also like to sprout from trees.
When picking mushrooms, it is important to make sure that you are actually holding the type of mushroom you think you are holding. That’s why a mushroom identification book is always a good guide to avoid an unpleasant ending after devouring the mushroom goulash. A good tip is therefore to carefully twist the mushroom out of the soil, as there are often important identifying features at the end of the stem that help with identification.
Young sprouts and old mushrooms should be left standing, as most mushroom poisoning is actually caused by eating old, spoiled edible mushrooms (and not poisonous mushrooms)!
Grow your own mushrooms
Ready-made cultures are a convenient and efficient way to grow mushrooms yourself, especially if you are just starting out in mushroom cultivation. They offer a simple solution for hobby gardeners and mushroom lovers who want to harvest fresh mushrooms at home without having to deal with the complex preparation of the substrate and inoculation (the introduction of mushroom mycelium or mushroom spores into the substrate).
What are ready-made cultures?
Ready-made cultures are prefabricated cultivation kits that already contain the required mycelium and substrate so that you can start growing straight away. The application is uncomplicated: You unpack the kit, set it up according to the instructions and place it in a suitable location.
Most kits already contain a substrate that is infused with mycelium. Depending on the type of kit, it may be necessary to moisten the substrate or place the container in a certain position. As a rule, the kit should be placed in a damp, shady location and regular attention should be paid to ensuring that the substrate retains the correct humidity.
Popular types of mushrooms that are well suited to ready-made cultures are oyster mushrooms, button mushrooms and shiitake. Oyster mushrooms are particularly beginner-friendly as they grow quickly and thrive on various substrates such as straw or wood shavings. Mushrooms are ideal for indoor cultivation and grow well on compost, while shiitake mushrooms take a little longer but produce excellent results on logs or special wood shavings. Once the mushrooms have been harvested, the next round can be harvested after just a few weeks.
Each type of mushroom requires slightly different conditions (temperature, humidity, etc.) and can be harvested for different lengths of time, with each variety going through several harvest cycles until the substrate is exhausted.
I (the author) have already tried it myself and can only recommend it: Try it out! Growing is fun, easy and also a very tasty pleasure!