Production of edible mushrooms in ex-situ controlled environment, which is extremely challenging and has only been achieved for a very small number of species, along with mycotourism and mycological education actions. Additionally, the recycling of forest/land cleaning material for the production of mushroom growing substrates will be applied as a sustainable approach to mimicry the original biomass and at the same time avoid devastating fires that can decimate biodiversity.

In order to conserve this unique heritage, it is also proposed the creation of a mushroom germplasm bank from the natural park of Montesinho. An extensive nutritional/chemical/biological characterization will be performed to ensure 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 the confidence/ loyalty of consumers in these products. For this, a restaurant network will include in its menu the mushrooms produced and display the seal as a guarantee of their origin/ quality/ safety. As an additional dissemination channel, this will be connected to a digital platform of easy access to the consumer.

• Ex-situ mushroom production
• Actions of mycological education
• Recycling of forest cleaning material
• Creation of a germplasm bank
• Creation of a “Safe2Taste” quality seal

• A1 – Prospecting the diversity of wild mushrooms in the natural park of Montesinho
• A2 – New approaches for the sustainable production of montesinho mushrooms
• A3 – Chemical and bioactive characterization of mushrooms produced
• A4 – Collection and promotion of scientific knowledge among regional stakeholders and consumers
• A5 – Project management and dissemination of results

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  Safe2taste seal, ex-situ mushroom production, germplasm bank.