This research demonstrates how fermented buckwheat can be used to grow oyster mushrooms with enhanced nutritional value, specifically higher levels of l-carnitine which is typically found in meat. This provides a potential vegetarian-friendly source of this important compound that helps the body convert fat into energy. Impacts on everyday life: – Provides vegetarians with an alternative source of l-carnitine typically found in meat – Offers a new functional food option for health-conscious consumers – Demonstrates how common foods like mushrooms can be enhanced through cultivation methods – Creates potential for more sustainable protein and nutrient sources – Shows how fermentation can improve the nutritional value of foods