Fungivores

[guitarplayer]

Some research on Edible fungi crops through mycoforestry, potential for carbon negative food production and mitigation of food and forestry conflicts

Abstract

Demand for agricultural land is a potent accelerating driver of global deforestation, presenting multiple interacting issues at different spatiotemporal scales. Here we show that inoculating the root system of tree planting stock with edible ectomycorrhizal fungi (EMF) can reduce the food-forestry land-use conflict, enabling appropriately managed forestry plantations to contribute to protein and calorie production and potentially increasing carbon sequestration. Although, when compared to other food groups, we show that EMF cultivation is inefficient in terms of land use with a needed area of ~668 m2 y kg−1 protein, the additional benefits are vast. Depending on the habitat type and tree age, greenhouse gas emissions may range from −858 to 526 kg CO2-eq kg−1 protein and the sequestration potential stands in stark contrast to nine other major food groups. Further, we calculate the missed food production opportunity of not incorporating EMF cultivation into current forestry activities, an approach that could enhance food security for millions of people. Given the additional biodiversity, conservational and rural socioeconomic potential, we call for action and development to realize the sustainable benefits of EMF cultivation.

[loutfard]

Some research on Edible fungi crops through mycoforestry, potential for carbon negative food production and mitigation of food and forestry conflicts

Thank you for the hint!

Mushroom season coincides perfectly with our summer stay in the Baltic countryside. We usually go for easy to distinguish species like chanterelles and try to slowly expand our horizon. The Lactarius deliciosus or saffron milk cap mentioned in the article as the prime candidate is something we haven't touched yet. We'll have to start by trying to pick some in the wild this summer, cooking them fresh and preserving some by salting, drying or marinating.

If that works, an experiment with planting a small lactarius inocculated pine patch on our land would look very tempting....

[guitarplayer]

Saffron milk caps are delicious and have a great distinct texture. Traditionally in Europe they are fried with salt and butter or pickled (salt), but I would probably just steam cook them or dehydrate. In my experience all the mushrooms gain in taste when dehydrated and then rehydrated for cooking, even for example porcelaine mushrooms (but it is tricky to dehydrate them because of the way they are -I did it once though!)

DW and I have a diet now where we add no salt or fat to food, so all the tastes are sooo magnified and it is possible to actually distinguish between subtleties in taste and texture - there is no drive-for-eating-this-salt-or-fat sort of distraction, easier to concentrate But it would probably take a couple weeks for taste buds to get used to this.

But the Lactarius Indigo they have in Asia (pointed to in the article)? Looks amazing!

If it is summer you go, you might not find much mushrooms other than chanterelles, the main season is September - October, add August if wet and November when warm. But good luck with mushroom hunt nevertheless, always a joy!

[loutfard]

If it is summer you go, you might not find much mushrooms other than chanterelles, the main season is September - October, add August if wet and November when warm. But good luck with mushroom hunt nevertheless, always a joy!

Our local wikipedia puts the harvest season for these from late July until September. A lot depends on how the summer season develops.

[guitarplayer]

A lot depends on how the summer season develops.

True this, also I realised this might be the Scotland lag talking as things generally come later here.