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Your comments show that many of us use coffee grounds to fertilize plants, and this is undoubtedly a good thing.
But there are those who, before fertilizing the plants, use the coffee grounds collected from the local cafes to cultivate.
Well yes: it is a landless cultivation, only with coffee grounds, and it produces mushrooms!
These mushrooms are then sold in local fairs or in local restaurants: in Tuscany.
What better name than Espresso Mushrooms?
Among other things, ironically, this business was born in a former shoe factory.
The project was presented to UNIFI Impresa Campus in 2013 here you can find the spin off of the Florentine University Incubator and the newsletter which decides its success.
Funghi Espresso then participated in Expo 2015 receiving consensus and acknowledgments.
Mushrooms Espresso is inspired by Gunter Pauli‘s Blue economy becoming part of the concept of Smart city, but even more of Urban farming.
Antonio Di Giovanni, one of the creators of the Startup Mushrooms Espresso, is also the founder of Circular Farm whose production cycle illustrates in detail the composting process and hydroponic cultivation.
Have you already tried the hydroponic method, that is, out of the ground?
Hi I'm Claudia and this is KCDC.
This is a great idea, landless cultivation, only with coffee grounds, to make mushrooms grow. I never heard of it before.
Yes Olivia, I also find this to be a great idea.
And I also think it may be worth learning more about hydroponic cultivation.
Do you think that these mushrooms will have a taste of coffee,if they are grown on coffee grounds?
I don’t think so, but I will like to try, anyway on the website there is the same question as yours among the FAQ as you can see here.
The answer is: “Mushrooms do not absorb caffeine from the substrate. Their flavor is typical of the mushroom and they do not contain caffeine.”
Well, I would not mind to eat mushrooms with a slight taste of coffee – that would be a whole new experience.
Coffee flavored mushrooms could be a really tasty experience!
Perhaps this recipe can give you even more the illusion of the aroma of coffee since the mushrooms are cooked directly in the coffee pot!
“Chop the dried pleurotus mushrooms, by hand or in a cutter.
Grate the potato with a bell grater with the largest hole. Add the chopped mushrooms to the grated potato and create a dough.
Fill the kettle of the coffee maker with water, up to the valve, and flavor it with fresh thyme and salt. Put the mushroom and potato mixture in the filter of the coffee maker. Close the coffee maker and bring it to a boil over low heat.
As soon as the Moka is ready you can add the miso directly to the moka. The preparation will be served in coffee glasses with a drop of extra virgin olive oil and fresh thyme leaves. It will serve to remineralize the body and prepare the intestine for the assimilation of nutrients.
Serve the contents of the filter separately as a mushroom flan, to be decorated with a sprig of thyme.”
I am not a great cook, Claudia, but I would not mind eating this in a restaurant. It sounds interesting.
I agree with you! I too would like to taste this dish very much: the experiments intrigue me.
Hi
Very nice post. I like.good information for mushroom
GRAZIE!!
Thanks a lot!
I am glad you liked.
Do you often eat mushrooms?
Well, Barkat seems to take his or her time to answer your question, Claudia. May I answer for him/her: Yes!!! I love mushrooms a whole lot. I eat them twice or three times a week, mostly with salads. Hmmm!
Oh sure!
Thoughts and opinions are always welcome!
I love the idea of having a chat just like in the moments dedicated to coffee with friends.
With some the opportunity happens more often, with others the time between a chat and the following is perhaps a little longer.
I am very interested in mushrooms.
Would you believe if I tell that for a period of my life I avoided eating them? Yet my parents taught me how and where to look for them.
Now every now and then I cook a risotto or I use them when I make polenta. But never in salads! What kind of mushrooms do you eat?
Mushroom risotto is great. Why did you avoid eating mushrooms for a while? Were you afraid to get poisoned?
I mostly eat “champignons”. I do not gather them myself. I buy them canned in the supermarket. lol
No, no fear of being poisoned, also because the rest of my family was eating them quietly. I don’t know exactly why, maybe the texture, maybe the taste of some more particular types of mushrooms. Luckily then I started eating them again.
We often eat porcini or honey mushrooms. I miss champignons. Do you have a particular recipe for them?
I have never eaten porcini or honey mushrooms. Or maybe I have eaten them on top of an Italian pizza and just did not know what they were?
Regarding recipes, I am not a great cook, so I do not really gather special recipes. I just mix the champignons with a fresh green salad and tomatoes. I may also add some cubes of mozzarella cheese or French blue cheese. My favourite sauce is vinaigrette. Easy to make: a spoonful of vinegar, another spoonful of olive oil, salt, pepper and herbs.
I believe that champignons mushrooms are commonly used on pizza.
Thank you very much for your suggestion for the salad: surely the ingredients are very tempting and I imagine it delicious! I’ll try it! THANKS Olivia!
You are welcome, Claudia.
🙂