Review of Edible Mycorrhizal Fungi Cultivation

This review details the different approaches and technical steps involved in the cultivation of edible mycorrhizal fungi from the lab to the fructification in the field. It highlights the progress accomplished since the first science-based cultivation of the Périgord black truffle in France 44 years ago, illustrates record-breaking yields of the Saffron milk cap mushrooms in plantations in New Zealand, and encourages further research on the so-called recalcitrant species, e.g., matsutake, golden chanterelles etc.

The review also highlights the environmental benefits associated with the development of sustainable truffle and mushroom orchards, and the potential for further innovation such as the cultivation of multiple species in the same orchard.