The Genetic and Microbiological research group at the Navarre Public University is working with the Agruset company from Rioja in the production of new commercial varieties of the fungus oreille de chardon mushroom (Pleurotus eryngii). The same group has developed 150 new varieties of the oyster mushroom (Pleurotus ostreatus), which enhances the productivity and quality of the varieties of this fungus which are currently being commercialised.
Mushroom agreeable to the palate
The Pleurotus eryngii mushroom, known in French as the oreille de chardon, is more agreeable to the palate and tastier than the Pleurotus ostreatus or the oyster mushroom, the variety which we most frequently find in the shops. The problem with the former is there is currently no standardised method for its cultivation or for the substrate in which it grows and, thus, its production is more expensive. A tray of P. ostreatus may cost 1.8€, whereas the eryngii will cost four times more.
Iñaki Casado Redin | Basque research
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