Methods, and compositions derived thereof, for preparing a myceliated amino-acid-supplemented high-
protein food product having desired digestibility and
amino acid content. An
aqueous medium comprising a high-
protein material is inoculated with a fungal culture to produce a myceliated
amino acid-supplemented high-
protein food product. The
plant protein can include pea, rice and / or chickpea protein. The fungi can include
Lentinula spp.,
Agaricus spp.,
Pleurotus spp.,
Boletus spp., or Laetiporus spp. Preferably, the myceliated
amino acid-supplemented high-
protein food product has reduced bitterness and / or reduced volatile amino-acid-derived
aroma compared to high-
protein amino acid-supplemented material that is not myceliated. Also disclosed are myceliated amino-acid-supplemented high-
protein food products and compositions, such as dairy alternative products, beverages and beverage bases, extruded and extruded / puffed products, meat analogs and extenders,
baked goods and baking mixes, texturized
plant-based protein products, granola products, bar products, smoothies and juices, and soups and soup bases.