In Magou Community of Luoyang, central China's Henan Province, residents are busy harvesting the Stropharia rugosoannulata, or the wine cap mushroom, at an ecological farming demonstration base nestled beneath the forest canopy. In recent years, the community has made full use of its woodland resources to develop an under-forest economy through a cooperative model that combines enterprises, the community and local residents.

The project has created a sustainable cycle in which mushrooms are cultivated under the trees while agricultural waste is recycled back into the soil as organic fertilizer, turning forest resources into a source of both ecological and economic benefits. The initiative has helped boost local employment and increase residents' incomes, contributing to rural revitalization.

Beyond agriculture, the base has also become a destination for rural tourism and educational programs. Visitors can learn mushroom-picking techniques from local farmers and discover how agricultural waste is transformed into nutrient-rich growing material. Freshly harvested wine cap mushrooms are also available for purchase, offering a delicious ingredient for soups and stir-fried dishes.