The “traditional” foundation of plant-based meats: soy, pea, gluten, etc. While very tasty and versatile, plant proteins have to be isolated and modified to make their way into alternative meats.
Biologically closer to animals than plants are. Because of this, it was a no brainer to find the best fungi for the foundation of Prime Roots. The mushrooms and truffles you’re familiar with are all part of the fungi family!
Pork, beef, salmon, you name it. Animal proteins were not always the center of the plate, but eaten in moderation at the highest quality accessible.
The deep umami you get from miso and soy sauce? All thanks to koji. It’s been used across Asia for the last 10,000 years as a key fermentation agent, but we realized the long, fibrous roots koji grows in look a lot like meat muscle fibers under a microscope. Those roots are called “mycelium.”
Yes, the yeast you use to bake bread and brew beer! Yeast are single celled living organisms part of the fungi family that do not have mycelium. Beside creating carbon dioxide very useful for rising dough, yeasts are also a rich source of amino acids and umami flavor.
Enoki, oyster, button, shiitake, porcini – all mushrooms. These are the fruiting bodies of specific types of fungi, enjoyed in cuisines across the globe.
Just like the animal and plant kingdoms, the fungi kingdom is incredibly diverse. Other fungi can include truffles or the "functional mushrooms" you might be hearing more about like reishi and lion's mane.