Single Cell Protein (SCP) and Mycoprotein

Recipes of Edible Mushrooms

Mushrooms are taken out from the mushroom house (or procured from the market), washed with water to remove the adhering soil particles and outer portion is gently removed if stipe is hard. It is air-dried, if required dilute, vinegar is mixed to check the blackening due to cutting with knife. Delicious recipes of mushrooms are prepared in different ways as required. Some of the recipes are described as below :

Mushroom puree
Chop mushroom (250 g), put into molten vegetable oil in pan, add butter (50 g) or water (50 ml), cover pan, cook for 30 minutes on mild heat, boil 300 ml milk in another pan, rub together one table spoonful butter and flour, add milk to it, stir, cook until thickened, add mushroom and press the whole thing with a sieve, season the mixture of milk, flour and mushroom with spices, add salt and use as puree.

Mushroom paneer
Cut mushroom (400 g), paneer (200 g) and tomato (50 g) into small pieces, chop onion, transfer chopped onion to molten vegetable oil kept in a pan, fry until golden brown, add cut mushroom and paneer, cook till water dries, add salt and spices, serve hot.

Mushroom rice (Pulao)
Fry chopped onion in vegetable oil in a pan till it turns brown, add chopped mushroom (250 g) and properly washed rice, cover with hot water as required, add spices and salt to taste, and cook for 15 minutes, serve it when ready.

Mushroom omelette
Wash three mushroom chop and put in pan, add 25g butter arid little amount of salt, simmer it, fry the omelette mixture in a separate pan, add simmered mushroom, and vegetable oil, cook and serve it.
Mushroom soup
Cut a small onion and fry until golden brown, add a little amount (25 g) of flour, mix and wait for a minute, add small amount of water, stir, add requiredquantity of hot water or meat cube, heat for 5 minutes, add sliced mushroom (500 g), season with spices, add salt, cook for 5 minutes and serve hot.


Lintzel (1941) indicated that about 100-200g mushrooms (on dry weight basis ) are required for a normal human of weighing about 70 kg to maintain the nutritional balance of body.
  Content
» Advantages of producing microbial protein
» Microorganisms use as single cell protein (SCP)
» Substrates used for the production of SCP
» Nutritional values of SCP
» Genetic improvements of microbial cells
» Production of algal biomass

» Factors affecting bio­mass production

» Harvesting the algal biomass

» Spirulina as SCP, cultivation and uses
» Production of bacterial and actinomycetous biomass

» Method of production

» Factors affecting biomass production

» Product recovery
» Production of yeast biomass

» Factors affecting growth of yeast

» Recovery of yeast biomass
» Production of fungal biomass (Other than Mushrooms)

» Growth conditions

» Organic wastes as substrates

» Traditional fungal foods


» Shoyu


» Miso


» Sake


» Tempeh  
» Mushroom culture

» Historical background

» Present status of mushroom culture in India

» Nutritional values

» Cultivation methods


» Obtaining pure culture 


» Preparation of spawns


» Formulation and preparation of composts


» Spawning, spawn running and cropping

» Control of pathogens and pests

» Cultivation of paddy straw mushroom

» Cultivation of white button mushroom

» Cultivation of Dhingri (Pleurotus sajor-caju)

» Recipes of mushroom