Agaricus Bisporus Research Articles

Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by Agaricus bisporus: Effects on Physicochemical and Sensory Properties

This study aims to develop plant-based burgers with partial replacement of texturized soy protein (TSP) by Agaricus bisporus mushrooms at proportions of 5%, 10%, 15%, and 20%. The substitution was evaluated regarding its impact on the burgers’ chemical composition, texture, color, cooking performance, and sensory properties. Chemical analyses showed a significant increase in moisture content starting from the 10% substitution level, contributing to improved juiciness. Protein content remained similar to the control until the 15% substitution level, while the fat content showed no significant variation among treatments. The texture profile indicated reduced hardness in burgers with mushroom enrichment, particularly at 5% and 10%, leading to a more tender product. Color analysis revealed a reduction in lightness (L*) and red intensity (a*) with increased mushroom levels. Sensory analysis showed that burgers with up to a 15% substitution level maintained consumer acceptance comparable to the control, with attributes such as “softness”, “pleasant color”, and “good appearance” positively correlated with consumer acceptance. The findings indicate that Agaricus bisporus mushrooms can be effectively used as a partial substitute for TSP in plant-based burgers, enhancing sensory properties without compromising quality. This substitution offers a promising approach to diversifying ingredients in plant-based products while maintaining desirable characteristics for consumers.

Physical and Mechanical Properties of Indian Oyster Mushroom Mycelium/Sawdust Composites for Biodegradable Packaging Materials

Mycelium-based composite (MBC) offers an excellent sustainable alternative to hydrocarbon-based materials, especially styrofoam for packaging, due to its abundance of fungal mycelium that grows quickly on agricultural substrates, its biodegradable and its lightweight. The mycelium of a commercial mushroom species, Pleurotus ostreatus (PO), is used to fabricate MBC for packaging materials. Another species, Pleurotus pulmonarius (PP), prefers warmer weather, making it more common in tropical countries. Nevertheless, there is a lack of studies of PP mycelium-based composites and their mechanical and physical properties. This study investigated the physical and mechanical properties of PP mycelium/sawdust composite and compared to PO mycelium/sawdust composite. The results showed that the average density of PP/sawdust and PO/sawdust composites were 292.14 and 272.17 kg/m3, respectively, which fell within the range of low-density polyurethane foam. The final mass gain due to water absorption into PO/sawdust specimens was 144.04%, 1.41 times lower than PP/sawdust specimens. Furthermore, PP/sawdust composite exhibited 7.5 times faster water absorption rate than PO/sawdust composite, indicating that PO/sawdust had better water resistance. The PP/sawdust composite produced an equivalent compressive modulus to the PO/sawdust composite under compression up to 1.34 MPa of maximum value. Thus, the PP/sawdust composite showed excellent potential for substitution of biodegradable packages made from PO/sawdust composite as they contributed the equivalent strength; however, the PO/sawdust composite exhibited superior water resistance to the PP/sawdust composite. Consequently, PO/sawdust should be more advantageous if the biodegradable packaging is required to be of strength as high as the low-density polyurethane foam and of compatible water resistance.

Manipulating button mushroom casing affects the disease dynamics of blotch and green mold disease

Productive cultivation of the button mushroom (Agaricus bisporus) relies on the use of selective substrates and effective disease management. In extending our previous work on manipulating the developmental microbiome (devome), this study employs the strategy of substrate passaging to explore its effects on crop outcomes and disease dynamics. Here we subjected the casing substrate to ten cycles of passaging. This manipulated substrate stimulated early pinning (primordia formation) by at least three days. Passaged casing also altered disease dynamics when challenged with two commercially important A. bisporus pathogens, Pseudomonas tolaasii (causing bacterial blotch) and Trichoderma aggressivum f. aggressivum (responsible for green mold). Passaged casing had a suppressive effect on blotch disease and a conducive effect on green mold disease. Blotch suppression resulted in a significantly higher yield of asymptomatic mushrooms in all three mushroom harvests (flushes) and in the overall crop yield. Blotch severity was also significantly reduced in passaged casing compared to standard casing due to a lower yield of mushrooms with the highest degree of blotch disease expression. Green mold disease expression was markedly higher in passaged casing, leading to lower numbers of asymptomatic mushrooms. Zones where no growth of hyphae or mushrooms were also observed in passaged casing due to green mold disease pressure. The stimulating effect of passaged casing on mushroom development and the dynamic outcomes for disease challenge from two distinct, commercially damaging diseases, demonstrates the potential for passaged casing to be used as material to study more sustainable mushroom production and disease management practices.

Effects of Chlorine Dioxide on the Postharvest Storage Quality of Fresh-Cut Button Mushrooms (Agaricus bisporus)

The application of chlorine dioxide (ClO2) in microbial safety and quality maintenance of fresh produce has received extensive attention. Fresh-cut button mushrooms (Agaricus bisporus) are prone to spoilage, resulting in a short shelf-life. In this study, ClO2 treatment was used to preserve fresh-cut button mushrooms, and its effect on maintaining the postharvest quality was investigated using sensory evaluation, weight loss, color, firmness, respiration rate, electronic-nose (E-nose) analysis and microbial analysis. During the 8 d storage, both the 50 and 100 mg·L−1 ClO2 treatment reduced the aerobic bacteria count on the surface of fresh-cut button mushrooms. However, the results showed that the 50 mg·L−1 ClO2 treatment but not the 100 mg·L−1 ClO2 treatment significantly inhibited the deterioration of comprehensive quality. The 50 mg·L−1 ClO2 treatment maintained the high sensory evaluation and pleasant volatile odor of fresh-cut button mushrooms as well as reduced the decreasing of fresh weight and firmness. Contrary to expectations, the application of ClO2 treatment showed worse appearances in color (lower L*, higher a*, b* and browning index) of fresh-cut button mushrooms. Significant differences were observed between CK and ClO2-treated groups from day 0 to day 6, while there were no significant differences of a*, b* and browning index between CK and the 50 mg·L−1 ClO2 treatment at the end of storage (on day 8). In conclusion, the 50 mg·L−1 ClO2 can maintain the good quality of fresh-cut button mushrooms.

Preparation and characterization of Pummelo essential oil microcapsules and their application to preservation of <i>Agricus bisporus</i> (white mushrooms)

Pummelo essential oil is a natural plant oil with antioxidant and antibacterial properties; however, it is poorly stabilized and volatile, which limits its application in food preservation research. In the present work, pummelo essential oil microcapsules were prepared using the complex coalescence method, with pummelo essential oil as the core material and glutenin as the wall material. Pummelo essential oil was successfully encapsulated by glutenin, forming a stable microcapsule structure with enhanced thermal stability. Microcapsules (GH-4) with the addition of 4 mL of pummelo essential oil exhibited the best embedding effect, achieving an encapsulation efficiency of 91%. Compared with GH-0, white mushrooms preserved with GH-4 effectively maintained the hardness of the fruiting body (about 7.5 N), delayed browning (the L* value was about 80), inhibited respiration (about 18×103 mL kg-1 h-1), and slowed the quality deterioration of the white mushrooms. In conclusion, GH-4 microcapsules can be used not only for the preservation of fruits and vegetables but also provide a theoretical basis for sustainable food preservation.

Effect of High CO2 Controlled Atmosphere Storage on Postharvest Quality of Button Mushroom (Agaricus bisporus)

Effect of High CO2 Controlled Atmosphere Storage on Postharvest Quality of Button Mushroom (Agaricus bisporus)

Impact of Button Mushroom Stem Residue as a Functional Ingredient for Improving Nutritional Characteristics of Pizza Dough

In this study, the formulation of doughs was investigated using varying percentages of Agaricus bisporus flour, with the aim of utilizing mushroom stem fragments, typically considered production waste. The stem residues were collected from a mushroom cultivation facility, cleaned, and washed to remove impurities. The material was then subjected to two different drying methods: conventional dehydration and freeze-drying. After drying, the material was ground to produce mushroom flour. Doughs were formulated with different proportions of this flour and analyzed for texture profile, color, nutritional value, phenolic content, antioxidant activity, and sensory characteristics. The inclusion of mushroom flour resulted in darker doughs, particularly when the flour was obtained through conventional dehydration due to oxidation processes. This substitution also affected texture parameters, leading to increased hardness and reduced elasticity in most treatments compared to the control sample. In addition, cohesiveness progressively decreased from 0.35 in the control to 0.14 in the sample made with 100% dehydrated flour and 0.20 in the sample made with 100% freeze-dried flour, resulting in brittle doughs. The most significant impact on nutritional value was an increase in protein, fat, and dietary fiber levels, reaching values over 5% of crude fiber in the sample to which 50% of dehydrated mushroom flour was added. Additionally, mushroom flours exhibited a high proportion of phenolic compounds, reaching values near 700 mg gallic acid/100 g in the flour from freeze-dried samples and 320 mg gallic acid/100 g in the flour from dehydrated samples. These values reflect a higher content of phenolic compounds in products made with mushroom flours and an increased antioxidant capacity compared to the control sample. Sensory evaluation showed that the texture remained unaffected; however, flavor perception was altered at a 50% mushroom flour substitution. In terms of external appearance, only the 25% freeze-dried mushroom flour formulation was statistically similar to the control, while all other treatments were rated lower.

Comparison of the activity of theaflavins produced by recombinant polyphenol oxidase and commercial enzyme

Theaflavins (TFs) contribute greatly to the colour and flavor of black tea, and have various bioactivities beneficial to human health. This research compared the activity for enzymatic production of TFs from tea polyphenols by recombinant polyphenol oxidase (Malus domestica, GenBank login number LT718523.1, MdPPO2) versus commercial enzyme (Agaricus bisporus, AbPPO) in both free and immobilized form. It describes the difference in activity for TFs production between recombinant and natural polyphenol oxidase. Enzyme assays by LC-MS revealed that the TFs production by AbPPO was almost 5 times as high as recombinant MdPPO2 in free enzyme. When immobilized on mesoporous silica, the activity of recombinant MdPPO2 increased significantly, while AbPPO almost lost its activity. By comparing relative enzyme activity, the immobilization of recombinant MdPPO2 has the highest relative enzyme activity, which was above 6 times higher than free AbPPO. Among these TFs, TF3 was the most abundant, followed by TF2a, TF1 and TF2b.

Optimization of aloe vera‐sodium alginate composite coating using L16 orthogonal design for extension of shelf life of mushroom

AbstractWhite button mushrooms are highly nutritive, rich in various macro and micro nutrients, however, have a short shelf life with weight loss (WL), enzymatic browning, and loss in firmness as the major quality defects. The present study was carried out to investigate the effect of aloe vera‐sodium alginate (AV‐SA) composite coating on the quality attributes of mushroom. The development of coating formulations containing 2% sodium alginate along with varying concentration of aloe vera gel 20%–80% and storage time 4–16 days was planned using a 2‐factor 4‐level orthogonal array (L16) design of Taguchi technique. The influence of both the process parameters on the WL, total soluble solids (TSS), respiration rate (RR), browning index (BI), firmness, electrolyte leakage rate (EL), malondialdehyde (MDA), ascorbic acid (AA), total phenolic content (TPC), enzymes activity (polyphenol oxidase and peroxidase), and yeast and mold count (YMC) were evaluated and the optimized level of parameters was determined on the basis of the highest S/N ratios of the responses. The results indicated that 60% AV‐SA composite coating could extend the shelf life of white button mushrooms for up to 8 days with retarded loss in weight, firmness, AA, and TPC and reduced increase in TSS, BI, EL, MDA with controlled enzymatic activity, RR, and YMC.

Effect of Casing Mixtures along with Turmeric Powder on the Growth Parameters and Yield of White Button Mushroom [Agaricus bisporus (Lange) Imbach

Protein is one of the nutrients that is included in balance diet for proper growth and development of humankind. The amount of food that is needed for human consumption is insufficient. Agaricus bisporus (Lange) Imbach commonly known as white button mushroom, is the most widely accepted food globally with nutritional and medicinal properties. The present experiment was conducted during the Rabi season 2023 at Mushroom crop room, Department of Plant Pathology, SHUATS, Prayagraj, Uttar Pradesh to evaluate the effect of Turmeric powder at different concentrations (0.5%, 1%, 1.5%, 2% and 2.5%) incorporated into three different casing mixture viz., FYM + Cocopeat + Sawdust (1:1:1) with an objective to monitor the growth and yield aspects of white button mushroom. Turmeric at concentration 2% shows significant increase of weight of fruiting bodies, enhances stalk length, stalk diameter and pileus diameter. These results were also observed at 2.5% concentration but it also inhibited the growth of mold fungus as well as A. bisporus. Among all treatments used in the study, the results revealed that minimum average time taken for completion of spawn run (15.28 days) and pinhead initiation (17.29 days) as well as maximum pileus diameter (4.87 cm), stalk length (3.32 cm), stalk diameter (2.36 cm), yield (583.33 g) and biological efficiency (13.56) highest recorded in T4 [FYM + Cocopeat + Sawdust (1:1:1) + Turmeric powder @ 2%.

The Effect of Cold Plasma Treatment on the Storage Stability of Mushrooms (Agaricus bisporus)

Postharvest Agaricus bisporus is susceptible to browning, water loss, and microbial infection. In order to extend its shelf life, cold plasma technology was used to treat and evaluate A. bisporus. Firstly, according to the results of a single factor test and response surface analysis, the optimal conditions for cold plasma treatment were determined as a voltage of 95 kV, a frequency of 130 Hz, and a processing time of 10 min. Secondly, storage experiments were carried out using the optimized cold plasma treatment. The results showed that the cold plasma treatment in the packaging significantly reduced the total viable count in A. bisporus by approximately 16.5%, maintained a browning degree at 26.9% lower than that of the control group, and a hardness at 25.6% higher than that of the control group. In addition, the cold plasma treatment also helped to preserve the vitamin C and total protein content of A. bisporus. In conclusion, cold plasma treatment showed great potential in enhancing the postharvest quality of fresh A. bisporus.

The influence of storage conditions on the dynamics of physicochemical markers of champignon (Agaricus bisporus) quality

Agaricus bisporus are the most common cultivated mushrooms. Champignons are a source of chitin, glycogen and minerals, and also have attractive organoleptic properties. Physicochemical and organoleptic characteristics of fresh Agaricus bisporus undergo significant changes during storage due to moisture transpiration, respiration and oxidative processes. The purpose of this work was to study the influence of storage conditions of cultivated champignons with unstained cap epithelium on the dynamics of their physicochemical parameters, as well as its relationship with changes in organoleptic parameters. The mushrooms were stored in refrigerated chambers at a constant temperature of +2 °C and +6 °C in polypropylene trays placed in bags made of biaxially oriented polypropylene (BOPP) perforated film and polyethylene (PE) film without perforation. Under all storage conditions studied, the nature of the dynamics of physicochemical parameters was close to linear (with the exception of the humidity of fruiting bodies when stored in PE film) — the calculated values of the Pearson correlation coefficient ranged from 0.67 to 0.97. Using two-factor analysis of variance, the influence of both packaging material and storage temperature on the dynamics of soluble solids content and mushroom tissue density was confirmed. When stored in PE film without perforation, a more intense negative dynamics of these criteria was observed compared to storage in perforated BOPP film. The identified difference is explained by the fact that in packaging made of PE film without perforation, conditions for anaerobic respiration were formed by the end of storage — the oxygen content decreased from 20.5% to 1.5–2.5%, which also contributed to the activation of decay processes. With increasing storage temperature, a more intense change in physicochemical parameters was observed, which was associated with an increase in metabolic rate. The relationship between the dynamics of all studied physicochemical quality markers and the dynamics of sensory assessments (with the exception of the marker "content of soluble solids" when stored in a perforated BOPP film at a temperature of 2 °C) has been statistically confirmed. Based on the results of the studies, the applicability of the criteria “humidity of fruiting bodies”, “content of soluble dry substances” and “density of fungal tissue” as markers for assessing the quality of cultivated Agaricus bisporus was confirmed.

Influence of UV-B and culinary treatment on vitamin D2 and agaritine in button mushrooms

This study investigated the effects of different culinary treatments on the levels of vitamin D2 and agaritine in irradiated white button mushrooms. In addition, the intake of this vitamin via mushroom dishes was evaluated. In fresh irradiated white button mushrooms, the vitamin D2 content was 21.5 ± 2.4 µg/100 g fresh weight, 42 % of which was in the cap skin. The highest losses of vitamin D2 (63 %) were found in samples boiled in acidic water. In contrast, the lowest losses were found in samples boiled in non-acidified water. In the baking and frying experiments, vitamin D2 retention depended more on the cooking time than on the temperature. This resulted in high-heat frying being the second-best treatment for retaining vitamin D2 content in the samples. In the case of agaritine, no effect of UV treatment on its content was observed, and cooking treatment reduced its consumption. At the same time, the formation of toxic degradation products was not observed. The Recommended Daily Intake (RDI) of vitamin D can be achieved by consuming about 75–190 g of cooked, irradiated white button mushrooms, which can thus be an important dietary source of this vitamin.

Metabolite Profiles and Biological Activities of Different Phenotypes of Beech Mushrooms (Hypsizygus marmoreus).

Beech mushrooms (Hypsizygus marmoreus) are edible mushrooms commercially used in South Korea. They can be classified into white and brown according to their pigmentation. This study analyzed the metabolites and biological activities of these mushrooms. Specifically, 42 metabolites (37 volatiles, two phenolics, and three carbohydrates) were quantified in white beech mushrooms, and 47 (42 volatiles, two phenolics, and three carbohydrates) were detected in brown mushrooms. The major volatiles detected were hexanal, pentanal, 1-hexanol, and 1-pentanol. Brown mushrooms contained higher levels of hexanal (64%) than white mushrooms (35%), whereas white mushrooms had higher levels of pentanal (11%) and 1-pentanol (3%). Most volatiles were more abundant in white mushrooms than in brown mushrooms. Furthermore, brown beech mushrooms had a higher phenolic content than white mushrooms. Biological assays revealed that both types of mushroom demonstrated anti-microbial activities against bacterial and yeast pathogens and weak DPPH scavenging activity. The extracts from both mushrooms (50 μg/mL) also exhibited strong anti-inflammatory properties. Brown mushroom extracts showed higher antioxidant, anti-microbial, and anti-inflammatory properties than white mushroom extracts. This study reported that the differences in phenotype, taste, and odor were consistent with the metabolite differences between white and brown beech mushrooms, which have high nutritional and biofunctional values.

Optimization of Manure-Based Substrate Preparation to Reduce Nutrients Losses and Improve Quality for Growth of Agaricus bisporus

With the growing world population, food demand has also increased, resulting in increased agricultural waste and livestock manure production. Wheat straw and cow dung are rich nutrient sources and, if not utilized properly, may lead to environmental pollution. Keeping in view the cultivation of Agaricus bisporus on straw/manure-based substrate, the current study aimed to optimize the conventional manure preparation technique to reduce nutrient losses and keep the quality of manure at its best. The treatments were considered as traditional and optimized schemes for mushroom substrate preparation. The results achieved herein indicated that the nutrient losses were low in the optimum scheme. For carbon (C), the loss was 43.55% at the substrate stage in the traditional scheme and reduced to 37.75% in the optimum scheme. In the case of nitrogen (N), the loss was 22.01% in the traditional scheme and was lower (18.49%) in the optimum scheme. The nutrient concentration in Agaricus bisporus was higher with the optimum scheme compared with the traditional scheme. It was 1.74% for C, 7.17% for N, 3.58% for phosphorus (P), and 4.92% for potassium (K). The optimum scheme also improved the Agaricus bisporus yield per unit area (84.55%) and the total yield (28.92%). The net income of the optimum scheme was 102.95% higher compared to the traditional scheme. The economic analysis also revealed that the benefit–cost ratio of the optimum scheme was high (48.86%) compared with the traditional scheme. This study concludes that the use of the optimum scheme can better utilize the wheat straw and cow manure waste for substrate preparation and reducing nutrient losses. In addition, the final mushroom residue can also be used as a leftover substrate for further utilization.

Umami-enhancing effect of Agaricus bisporus-pork bone stocks based on the EUC value and sensory evaluation

In this study, Agaricus bisporus and pork bone stocks (PBS) were enzymatically digested, and the equivalent umami concentration (EUC) value, sensory evaluation and hydrolysis degree (DH) were used as indexes to find the optimal enzyme digestion conditions. Finally, the optimal enzymatic solution was mixed and analyzed for flavor compounds in the optimal enzymatic solution before and after Maillard reaction (MR) by GC × GC-O-MS. The results showed that the enzymatic digestion of mushroom stocks (MS) with a combination of Cellulase-Protamex™ (C-P) yielded high levels of flavor amino acids (40.733 ± 0.340 g/L), and 5′-nucleotides (12.807 ± 0.239 mg/g), and EUC values up to 1755.786 ± 40.759 g/100 g. Meanwhile, the simultaneous enzymatic hydrolysis of PBS with a combination of Flavourzyme™-Protamex™ (F-P) yielded high levels of flavor amino acids (51.265 ± 0.550 g/L) and 5′-nucleotides (17.477 ± 0.260 mg/g) with EUC values up to 3420.619 ± 114.193 g/100 g. Using the DH and sensory evaluation as indicators, the results showed that the greatest DH and the highest sensory scores were obtained with the addition of C-P-MS and F-P-MS at 7:3 (m/m). Finally, the compounds with large changes in concentration were mainly mushroom flavored 1-octen-3-ol (2208.614 ± 12.879 μg/kg), sweet-flavored 3-octanone (269.871 ± 11.691 μg/kg), floral-flavored benzyl alcohol (156.704 ± 14.859 μg/kg), green flavored 2-pentylfuran (190.470 ± 12.934 μg/kg), and almond-flavored furfural (523.555 ± 5.674 μg/kg).

Comparative Genetic Study of Local and Introduced Cattle Breeds of Khizi District of Azerbaijan Republic

A comparative genetic study of local and introduced breeds of cattle in the farms of the Khizi district was carried out. Cattle of various breeds are kept on the territory of the region at enterprises of legal entities and individuals, in farms belonging to individual owners. Introduced breeds of cattle, beef and dairy cattle make up 0.0029% of the total livestock. Simmental (25%), Holstein-Frisian (27%), Brown Swiss (12%) and Aberdeen-Angus (7%) breeds are derived from introduced beef and dairy cattle. For a comparative study of the genomes of local and introduced breeds of cattle, blood samples were taken, DNA was obtained and prepared for further analysis.

A polysaccharide with a triple helix structure from Agaricus bisporus: Characterization and anti-colon cancer activity

In this study, A polysaccharide WAAP-2 (121 kDa) with a triple-helical structure was isolated and purified from Agaricus bisporus for the first time. The physicochemical properties, structural characteristics and anti-colon cancer activity were preliminarily investigated. The primary structure indicated that WAAP-2 was composed of mannose, glucose and galactose and determined the position of the linkage between monosaccharide residues. The advanced structure revealed that WAAP-2 has a triple helix and tangled chain conformation. In the anti-colon cancer activity investigation, WAAP-2 exerted an apoptosis-inducing effect by causing HT-29 cell cycle arrest in S phase. WAAP-2 promoted HT-29 cell apoptosis by up-regulating the expression of Caspase-3 and Bax proteins while down-regulating the expression of Bcl-2 protein. Besides, WAAP-2 could inhibit the migration and invasion of colorectal cancer cells by inducing E-cadherin expression and inhibiting Vimentin expression to affect epithelial mesenchymal transition. This paper is of importance for the application of WAAP-2, a triple-helical structural polysaccharide from Agaricus bisporus, to low-toxicity anti-colon cancer drugs.

Robotic Button Mushroom Harvesting Systems: A Review of Design, Mechanism, and Future Directions

The global demand for button mushrooms has surged in recent years, driven by their health benefits, creating a significant challenge for the mushroom industry in meeting this increasing demand. The increasing reliance on human labor, which is becoming unsustainable due to labor shortages and rising wage costs, highlights the urgent need for automated harvesting solutions. This review examines the integration of automated systems in button mushroom harvesting, delving into the key components such as robots, mechanisms, machine elements, programming, and algorithms. It offers a thorough analysis of the performance, design, operational mechanisms, and advantages and limitations of robotic systems, comparing the different methods employed in automated harvesting. This paper compares the performance of all the mushroom harvesters, including the commercially available ones with manual harvesting, and identifies their potential and limitations. The commercial harvesters are shown to pick 2000 mushrooms per hour on average, which is similar to how much a skilled worker picks at the same time. However, commercial automation harvesting has a relatively low success rate, high initial cost, high operating cost, and energy consumption, identifying areas for future research and challenges. This paper serves as a valuable resource for researchers and industry professionals striving to advance automated harvesting technology and improve its efficiency in meeting the rising demand for button mushrooms.

Applicability Analysis of Peanut Addition to Button Mushroom Substrate Supplement Formulation

This study evaluated the agronomic response of Agaricus bisporus strains supplemented with various formulations containing soybean meal and peanut grain residue, which has traces of aflatoxins. Six supplement formulations were developed, starting with 100% soybean meal and no peanuts and gradually increasing peanut inclusion by 10% while proportionally reducing soybean meal until reaching a 50% soybean and 50% peanut ratio. The substrate was produced using the traditional method and supplemented at two points: during inoculation and when adding the cover layer. The strains ABI 22/01 and ABI 22/02 were utilized. After the supplementation and incubation periods in a controlled environment (19 ± 2 °C and 85 ± 5% humidity), the fungus was cultivated. Three production cycles were conducted, evaluating yield, weight, number of mushrooms, biological efficiency, and precocity. The concentrations of aflatoxins in the supplements and mushrooms were determined, along with the nutritional characterization of the substrate and supplements. The inclusion of up to 30% peanuts in the supplement formulation was beneficial for yield, particularly for ABI 22/01. The formulation with 80% soybean meal and 20% peanuts resulted in a 53% yield increase compared to the control. Traces of aflatoxin were found in the supplement but not in the mushrooms.