Advancing Solid-State Fermentation with Culinary Fungi for Nutrient-Dense, Minimally Processed, Whole-Foods and Resilient Food Systems—A Narrative Review

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Abstract
Introduction: Solid-state fermentation with culinary fungi (mushrooms commonly used in cooking) could be a scalable means of producing nutrient-dense protein foods, while improving digestibility and bioavailability and valorizing agricultural commodities and byproducts. Advancing the science of these processes has major implications for both nutrition security and resilient, sustainable food systems. This review synthesizes how substrate selection, fungal strain choice, and controllable growth conditions can transform underutilized or under-consumed plant materials into minimally processed, consumer-acceptable foods through enhanced sensory characteristics and nutritional profiles. Methods: We conducted a narrative review to synthesize peer-reviewed and applied literature to map substrate–strain–process combinations that could enhance nutritional composition, sensory performance, food safety, scalability, and sustainable food-system outcomes. Results: Across cereals, legumes, and oilseed meals, solid-state fermentation consistently increases protein concentration and quality, improves nutrient bioavailability, decreases anti-nutritional factors, and generates flavor-active metabolites while enhancing texture. Outcomes can be further optimized through manipulation of growth conditions such as moisture, temperature, particle size, aeration, light, residence time, and post-process thermal finishing. Discussion: Integrating culinary fungi with commodity crops enables circular use of side streams, shortens protein production cycles relative to animal sources, and can support rural economies while aligning with scientific dietary guidance. Factorial process studies linking growth stage inputs to sensory acceptance, standardized safety and regulatory frameworks and techno-economic analyses that quantify cost-per-nutrient and edible output per hectare would help extend this knowledge for maximal impact. Conclusions: Solid-state fermentation should be considered as an important strategy for improving diet quality and food security.

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