Enhanced aerobic fermentation methods for producing edible fungal mycelium blended meats and meat analogue compositions

A method of producing a shelf-stable food ingredient from filamentous fungal biomass, the method comprising:

• c) culturing a filamentous fungi from the genus Neurospora or Aspergillus in a liquid growth medium to produce the filamentous fungal biomass slurry comprising about 0.5-8% biomass, wherein the liquid growth medium comprises potato solids comminuted to a size of about 20 μm to 50 μm and at a concentration of about 5 g to about 50 g of dry weight per liter of liquid growth medium;
• d) harvesting and dewatering the filamentous fungal biomass slurry to produce a harvested filamentous fungal biomass comprising about 60-85% water and about 15-40% filamentous fungal biomass;
• e) shredding the filamentous fungal biomass to form filamentous particles and drying the filamentous particles to about 4% to about 10% water, or to about 4% to about 6% water;
• and
• f) sizing the dried filamentous particles to comprise a mean particle size between about 5 mm and about 20 mm or between about 5 mm and about 50 mm to produce a self-stable food ingredient comprising sized dried filamentous particles having a residual potato content ranging from about 0.1 g to about 10 g per 100 g of dried filamentous particles or about 1 g to about 5 g per 100 g of dried filamentous particles.