USDA initiative explores natural fungicides for specialty crops

The United States Department of Agriculture’s Agricultural Research Service (USDA ARS) is exploring the use of fungi as a sustainable solution to protect crops against pathogens and mycotoxins.

Like last week’s story about the aspen trees and their mycorrhizal fungi, the proactive management of pathogens is key. Rising temperatures make the soil a cozy breeding place for dangerous bacteria that can shorten the global food supply. This proactive research project has seven initiatives that deal with crop health, natural fungicides, and soil research.

1. 🪱 Identify soil that can suppress pathogenic bacteria like Salmonella enterica, Escherichia coli, and Listeria monocytogenes.

2. 🥬 Compare the microbiomes of lettuce grown on indoor vertical hydroponic systems with lettuce grown on conventional outdoor cropping systems.

3. 🍇 Research the impact of black Aspergillus, a common mold, on grapes and raises. This mold produces a mycotoxin that’s been linked to kidney damage.

4. 🍷 Determine the beneficial bacteria to manage fungal disease in vineyards and pistachio orchards.

5. 🤺 Investigate and replicate Aspergillus’ natural fungal enemies to manage the threat of fungicide resistance.

6. 🐜 Evaluate new ways to track fungal infections on insects who are high carriers of crop fungal diseases.

7. 🍄 Review the effectiveness of pre-approved natural products for crop management instead of regular pesticides and fungicides.

👉️ Read more.

Pretty in pink gills

Beloved by chefs and growers alike, this stunning shroom is making its way mainstream with mushroom grow kits. Pink oyster mushrooms (Pleurotus djamor) are easy to grow at home, have a high medicinal value, and are downright delicious. Whether you’re new to these Barbie-like mushrooms or familiar, here’s a breakdown of all that’s to love when it comes to pink oysters.

• Nutritional benefits 💗 An antioxidant powerhouse, pink oyster mushrooms have heart health benefits. They’re also packed with vitamins like folate (vitamin B-9) that’s crucial for red blood cell formation and cell growth, and research has shown that consuming pink oyster mushrooms can lead to healthy cholesterol levels, which ultimately lowers the risk of cardiovascular disease.

• Culinary profile 🥓 Pink oysters taste eerily similar to bacon or ham and share the same meaty, thick texture. Their zing of umami is welcome to most dishes, but don’t be discouraged if they lose their namesake color. After cooking, these shrooms look like any ol’ baby bellas in your pot.

• DIY 🪴 Pink oysters are a brilliant variety to grow at home because they reach maturity in about three weeks. They’re not easy to find on grocery shelves, so if you find yourself craving the taste, they’re a first-choice mushroom for those looking to try a hand at growing.

👉️ Read more.

Around the web

• 🌀 AJNA BioSciences, a Colorado-based company, is developing a microdose formulation of psilocybin mushrooms that’s aiming for FDA approval as a natural antidepressant alternative. The company was profiled in The Denver Post is in the final stages of its drug formulation process.

• 🍞 El Pais, based in Madrid, Spain, profiled yeast, the fungus that we often forget lives inside of us, and its evolutionary tactics that have linked us together for a long, long time.

• 📸 Redditor u/astro_fungus posted a few more favorite fungi shots of 2023 and the colors and detail remind you just how vast and breathtaking the kingdom is.

Pink Oysters & Peas Casserole

With all this talk of pink oyster mushrooms, this is my loose recipe for a hearty casserole that’s perfect for cold, blustery weather. Add or edit this recipe as you see fit, it’s a foundational start to any casserole with mushrooms added.

Ingredients

• 2 cups of fresh pink oyster mushrooms, roughly chopped

• 4 strips of bacon, chopped (optional)

• 1 cup of frozen peas

• 2 cloves of garlic, minced

• 1 medium white onion, finely chopped

• 1 cup of vegetable broth

• ½ cup of heavy cream or vegan heavy cream

• 1 cup of sharp cheddar cheese, shredded

• 2 tsps of smoked paprika

• 1 tsp of thyme

• Olive oil

• Salt and pepper to taste

• 1 cup of bread cubes (optional for topping)

• Parsley (optional for topping)

Directions

1. Set oven to 375°F (190°C). If using bacon, cook in a skillet until crispy. Remove and set aside, leaving the fat in the pan. If not using bacon, add 1 tablespoon of olive oil to the skillet.

2. Add the onions and garlic to the warm skillet over medium heat. Season with salt and pepper to taste, and sauté until translucent.

3. Add the pink oyster mushrooms and cook until they begin to brown. Stir in the peas, thyme, smoked paprika, salt, and pepper.

4. Pour in the vegetable broth and heavy cream, and bring the mixture to a simmer. Let cook for about 5 minutes. The sauce should thicken and if it hasn’t, continue cooking.

5. If using bacon, add it back into the skillet and add in ½ cup, or half, of the sharp cheddar cheese.

6. Transfer the mixture to a casserole dish. Sprinkle the leftover ½ cup of cheese onto the surface.

7. Bake for 20-25 minutes, or until the top is golden and crispy. Cool for at least 5 minutes before serving. I add a little parsley on top for serving.

Recipe notes

• Make it vegan 🥛 Omit the bacon and cheese, and as for that heavy cream… I don’t love coconut cream for this recipe, but you need something heavier than non-dairy milk to thicken it up. My best advice is to make your own. For 1 cup of vegan heavy cream, combine ⅔ cup non-dairy milk with ⅓ cup of oil or melted vegan butter. Use a whisk or immersion blender; it won’t whip into peaks so you can’t overmix it. Or try it with 1 cup of coconut cream, you may love it!

• Swaps 🧀 Pick any culinary mushroom, but those with an intense umami flavor are best, like shiitake. I’m obsessed with Wisconsin extra sharp white cheddar cheese and use that when I’m feeling fancy. Gruyère is incredible, too.

• Grow your own 🍄 If you can’t find pink oyster mushrooms near you, check out North Spore’s grow kits.