No abstract

SUMMARY Mycelia of three species of morel mushrooms, Morchella crassipes, M. esculenta, and M. hortensis, were grown in submerged culture in a glucose‐ammonium phosphate‐corn steep liquor medium. The dried mycelia were subjected to proximate analyses and amino acid determinations. A commercial morel mushroom powder was also analyzed for the same constituents. The dry samples contained 22.8–51.0% protein and 2.18–7.55% fat, depending upon the species. Amino aeid contents were similar to those reported in the literature for other fungi.