Mycogastronomic Innovation
Mushrooms stand out for their nutritional properties and are a source of alternative, sustainable protein with a low environmental impact. They are rich in bioactive compounds and serve as a source for pharmacological and nutraceutical development, with important therapeutic qualities such as antibiotic, antitumor, immunomodulatory, anti-inflammatory, neuroprotective, and immune-boosting properties, among others.
The vast diversity of mushrooms in our forests can be utilized for culinary purposes, providing aromas, colors, textures, and techno-functional properties (thickening, emulsifying, etc.).
Recently, the project www.mycotour.es by the Ministry of Industry and Tourism, scientifically led by CITA and with MicoAragón as a partner, established an international network of mycological restaurants, in which several entrepreneurs (restaurants) from the area around the Moncayo Mycological Park participate.https://www.restaurantesaboya21.com/) and from the Albarracín Community (https://www.elbatan.es/restaurante/) who will be involved in the development of sustainable, healthy, and inclusive gastronomic innovations based on combinations of mushrooms and other local products from the Mycological Park area.
This mentoring cannot be carried out because the proposed restaurants are not considered entrepreneurs due to their long-standing experience and extensive expertise in cooking with mycological resources.
Compensation Action:
We propose creating a digital guide on the culinary uses of the main wild edible mushrooms of socio-economic interest in the region. This document will include a selection of the most relevant mushrooms, along with a description of each species and its key culinary characteristics. Whenever possible, gastronomic recipes featuring these mushrooms as key ingredients will be included.
