Danish scientists from the Technical University of Denmark, in collaboration with chefs from the Michelin-starred restaurant Alchemist in Copenhagen, have explored the culinary qualities and food safety of mycelium from oyster mushrooms for meat and seafood alternatives. Through biomass fermentation, they found that mycelium grown on coffee grounds and wood is protein-rich, contains essential vitamins, and has lower levels of toxins and allergens compared to the fruiting bodies of oyster mushrooms.

The multidisciplinary team conducted a sensory analysis of the oyster mushroom mycelium, with chefs creating a dish called "Mycelium" to measure consumer reactions. Despite some less appealing attributes like 'peanut' and 'moldy,' consumers were mainly enthusiastic about trying the new mycelium-based product. The study suggests that enhancing the visual appeal and providing information about the product could improve consumer acceptance, highlighting the potential of P. ostreatus mycelium as a novel food source for meat alternatives.