/ck/ - Food & Cooking

>The startup Atlast Food Co, a spinoff of Ecovative, has announced it will be launching its mushroom-based bacon alternative this month. The bacon is made from mycelium, the part of the fungus which is below the ground. Already, Ecovative has used mycelium to produce eco-friendly packaging, vegan leather, and more. But its application as a meat alternative is particularly exciting because it can realistically mimic whole joints of meat — something most currently available meat alternatives fail to do. Unlike many meat substitutes, the bacon is made with just six ingredients. To produce it, mycelium slabs are sliced, infused with seasonings, cooked, covered in coconut fat, and then packaged. The company says it is signing up B2B partnerships, and also developing a mushroom growing facility ten times larger than its current one to meet increasing demand. To begin with, the mushroom bacon will be available at the Honest Weight Food Co-op in Albany, with a 6oz package retailing for $5.99. Next year, Ecovative plans to expand to several more stores in the Northeast.
Not noted here is that it also takes 1/500th the amount of water to make a pound of this mushroom bacon as it does to make a pound of pork bacon.

Has anyone tried it? Was it good?
For those who haven't, are you interested? I'm thinking about going vegan so I'm curious.

>The company Ecovative (which also makes vegan mushroom-based alternatives to leather and Styrofoam) branched out into food with their take on vegan bacon. The mycelial faux-meat product fries crispy just like the real thing, but uses less than 1% the amount of water required to produce a single pound of real bacon, and has 1/5th the fat content.

I might have to try it. I'm considering going vegan.