TARDES GASTRONÔMICAS COM COGUMELOS COMO FORMA DE INCENTIVAR SEU CONSUMO

• DOI: https://doi.org/10.22533/at.ed.0191225280412

• Palavras-chave: produção de cogumelos; desenvolvimento de produtos alimentícios; produtos à base de cogumelos.

• Keywords: mushroom production; development of food products; mushroom-based products.

• Abstract: Edible mushrooms are valued worldwide for their variety of flavors, textures, and nutritional and medicinal benefits; however, a large portion of the Brazilian population is either unfamiliar with mushrooms or unaware of how to prepare them for more frequent consumption. Additionally, mushrooms are typically marketed in their fresh, dehydrated, or preserved forms, but there is a gap in the availability of processed mushroom-based products, which could facilitate their consumption. Therefore, the main objective of this study was to develop Shimeji-based products and disseminate knowledge through activities and initiatives aimed at encouraging their consumption by the population. The project began with the production of Shimeji mushrooms using ryegrass as substrate; the harvested mushrooms were then used in product formulations and in the preparation of dishes for gastronomic events. Mushroom cultivation courses were also offered as a way to promote consumption and provide opportunities for income generation.