Project Background:
I’m working on developing a food product based on whole, large Lion’s Mane mushroom fruit bodies. These will be prepared in some form (cooked and pressed into approx 1" thick flat shape) and flavored (liquid marinade or dry spice rub), then packaged (likely vacuum sealed), frozen, and sold to market.
Goal:
- Create a more meat like texture with less of the sponge and pop mouth feel that’s typically associated with mushrooms, especially in the thickest sections of the mushroom.
- Maintain large size and thickness
Limited Success:
So far I’ve had only limited success employing dehydration (warm air 105-120F) at various stages of the process, but non have created exactly what I’m looking for. The unfortunate result of dehydration is that while it does improve texture, it also shrinks the overall size of the product.
Yet to test:
- Natural chemical treament (i.e. baking soda, gums, etc)
- Freeze drying
- Fermentation
Help Needed:
- Does anyone have a suggestion how to achieve a more meat-like texture from a whole Lion’s Mane fruit body that will mostly maintain the overall shape and size?
Much appreciated!!