Nutrition & Food

·

Study

Shiitake Mycelium Makes a Juicy Plant-Based Sausage

Shiitake Mycelium Makes a Juicy Plant-Based Sausage

Shiitake

What they found

A sausage from shiitake mycelium with soy and wheat protein had firm, juicy texture and umami flavor.

A sausage from shiitake mycelium with soy and wheat protein had firm, juicy texture and umami flavor.

How solid is it?

Lab dish

Lab dish

Lab – chemical analysis

Lab – chemical analysis

Evidence ladder: Lab dish → Animal → Early human → Strong human. Reviews summarize earlier research.

At a glance

Latin name

Lentinula edodes

Lentinula edodes

Published in

kosfaj.org

kosfaj.org

Covered in Shroom Scan

Section

GROWING & GOURMET

GROWING & GOURMET

As it ran in Shroom Scan

Sausage Swap

Sausage Swap

Scientists created a plant-based sausage using shiitake (Lentinula edodes) mycelium combined with soy and wheat protein. The result: a sustainable meat alternative with a firm, juicy texture, improved chewiness, and appealing umami flavor.

Scientists created a plant-based sausage using shiitake (Lentinula edodes) mycelium combined with soy and wheat protein. The result: a sustainable meat alternative with a firm, juicy texture, improved chewiness, and appealing umami flavor.

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