Researchers at the Technical University of Denmark are exploring the culinary potential of mycelium, particularly from oyster mushrooms, as a sustainable protein alternative. Their studies show that mycelium can grow on various substrates, affecting its flavor and texture. The research indicates that mycelium is rich in protein and micronutrients, with lower toxin levels compared to the mushrooms. A collaboration with a Michelin-starred restaurant demonstrated its culinary appeal, although challenges in consistent production remain. The project is part of a broader effort in Europe to develop alternative protein sources. Teljes cikk (Euronews.com)