flavor

They've since discovered that combining the fungus with a wide range of ingredients provides a texture and flavor additive that can transform even the trickiest alt-protein dishes into a culinary star.

The rejuvenated bread "has the texture of French toast and the flavor of grilled cheese."

As it ferments, N. intermedia takes on an "earthy, floral quality," von Hagn noted, and cooking it provides "a cheesy, deeply savory, mushroom-y flavor and aroma."

Chefs at Alchemist, a Michelin-starred restaurant in Denmark, have created a dessert in which its fungal enzymes enhance the sweetness and flavor of a sugarless rice custard.

“So when they see something like Laszlo, which is a strong flavor, it’s difficult to imagine that person doing anything else.”