A cookbook packed with recipes based on future food trends, including a guide on how-to grow mushrooms.
IKEA’s future living lab SPACE10 has made their first ever cookbook with a collection of recipes based on future food trends.
Titled Future Food Today, you can expect an explosion of the quirkiest flavours. Recipes include extreme ones like “bug burgers” and “microgreen popsicles”. Others like the “Dogless hotdogs” and “algae chips” are probably easier to, well, swallow.
Are you salivating yet?
Besides the out of the ordinary culinary delights, the book also includes simple guides to producing food locally and sustainably. It explains how to use alternative ingredients to counter the planet’s excessive dependence on meat. As well as delves in technology such as hydroponic farming to grow your own food.
Which leads us right to this guide on mushroom farming.
Then, mix the mycelium and your freshly brewed coffee grounds in the jar. (Cool the grounds first as the heat will destroy the mycelium.) Cover and store in a dark place. Keep the temperature at 20-25°C (68-77°F).
After 2-3 days, you’ll see the grounds completely covered with white mycelium. Then top up another 1-2 cm of spent coffee grounds. Again, set aside to let the mycelium spread.
Repeat the process above until you’ve got a whole jar full of coffee grounds. When the substrate is covered with white mycelium, that means all things are going great.
Now, set the jar in a humid and light place at about 20-25°C (68-77°F). Avoid direct sunlight.
After 10-14 days, the oyster mushrooms will pop up from the holes of the lid, forcing away the microporous tape.
When you see a cluster of oyster mushrooms and the heads appear horizontal, it’s harvest time!