Production of edible mushrooms in an ex-situ controlled environment, which is extremely challenging and has only been achieved for a very small number of species, together with mycotourism and mycological education actions. Additionally, recycling forest/land clearing material to produce mushroom growth substrates will be applied as a sustainable approach to mimicking the original biomass while simultaneously preventing devastating fires that can decimate biodiversity. To preserve this unique heritage, it is also proposed to create a mushroom germplasm bank in the Montesinho Natural Park. An extensive nutritional/chemical/biological characterization will be carried out to guarantee the quality of the species produced and the preservation of their original characteristics. The development of a quality and safety seal, “Safe2Taste”, which guarantees the traceability of the entire production chain, will promote consumer trust/loyalty in these products. For this, a chain of restaurants will include the mushrooms produced in their menu and will display the seal as a guarantee of their origin/quality/safety. As an additional dissemination channel, it will be linked to a digital platform that is easy for consumers to access. 

1. Ex-situ mushroom production 
2. Mycological education actions 
3. Recycling of forest cleaning material 
4. Creation of a germplasm bank 
5. Creation of a “Safe2Taste” quality seal