Understanding the Difference: Mycelium and Mushrooms
We’ve been receiving more and more questions about the difference between “mycelium” and “real mushrooms”.
The goal of this article is simple:
👉 to clarify the terminology
👉 and provide a framework to help you understand what you are purchasing
Getting the Terminology Right
Before comparing products, it helps to define a few key terms.
Mycelium
Mycelium is the network of fine fungal filaments that grows from spores. It forms the underlying structure of most fungi, including both mushrooms and moulds.
Myceliated grains
Often labelled simply as “mycelium” in the market, this refers to grains (commonly brown rice) that have been colonised by fungal mycelium.
Because the mycelium grows through and around the grain, it is not separated. The entire material — grain and mycelium together — is typically dried and milled into a powder.
You may also see this described as:
- “mycelial biomass”
- “fermented mushroom”
- “Mushroom including the mycelium"
- “mushroom grown on rice”
Mushroom fruiting body
This is the visible part of the fungus — the structure commonly recognised as a mushroom.
What everybody used to call mushroom until myceliated rice became a thing and mycelium manufacturers started to change the meaning of the word “mushroom”.
It forms when the organism reaches a stage of development where it produces spores. Structurally, it is composed of densely organised fungal tissue.
A Note on Growing Conditions
Fungi can grow on a wide range of materials.
However, producing a fully developed mushroom typically requires substrates such as:
- wood
- straw
- plant fibres
Grains alone can support early growth, but often do not lead to fully developed fruiting bodies. Meaning - there is no such a thing as mushrooms grown on rice.
Why Composition Matters
One of the key differences between these materials lies in their composition.
- Mushrooms (fruiting bodies) are composed entirely of fungal tissue
- Myceliated grain products contain a combination of:
- fungal material
- and residual/decomposed grain
This distinction becomes important when comparing products, as it influences what proportion of the final material is actually derived from the mushroom itself.
A Practical Way to Compare: Fungal Beta-Glucans
Fungal beta-glucans are structural components found in the cell walls of fungi.
Because they are naturally associated with fungal tissue, their concentration can be used as a practical indicator of composition.
Typical ranges observed:
-
Fruiting body powders:
~28–45 g per 100 g -
Myceliated grain products:
~6–15 g per 100 g
These ranges are not absolute, but they provide a useful reference point when comparing products.
When a third party lab reports values outside expected ranges for its category, probably the claim was misleading.
If there is no third party lab report to show how much FUNGAL beta-glucans the product contains - you would be buying something in the dark.
Either the manufacturer is trying to hide something or they are not serious enough yet about their product.
A Note on Labelling and Language
Some terms can be used in ways that make comparison more difficult.
For example:
- “polysaccharides” may include both mushroom-derived compounds and grain-derived starches
- “Beta-glucans” can be found in rice, oats ant other grains. Whereas FUNGAL beta-glucans are only found in mushrooms and other fungi.
- “mycelium” may refer to either pure fungal material (unheard of in commercial products) or myceliated grain
Because of this, more specific indicators — such as fungal beta-glucans — can provide clearer insight into what is present in a product.
About “Pure Mycelium”
In commercial practice, most mycelium-based powders are produced using grain substrates.
Producing and isolating large quantities of mycelium grown in liquid culture (without a solid substrate) is technically possible, but not widely used in consumer food products.
As a result, most products labelled as “mycelium” are, in practice, a combination of:
- High level of grain
- Some fungal growth
Cost and Production Considerations
Different production methods require different levels of:
- time
- space
- labour
- and equipment
Growing fully developed mushrooms generally involves more stages, more equipment, more energy, more space, more labour and longer timelines than producing myceliated rice.
That’s why many resellers prefer to sell myceliated grains - They can be purchased at very cheap prices from manufacturers and resold at premium prices calling it “mushrooms".
Putting It All Together
When comparing mushroom products, it can be helpful to look at:
- the type of raw material used (fruiting body vs myceliated grain)
- the clarity of labelling
- and measured values, such as fungal beta-glucans
Looking at these elements together can provide a more complete understanding of what is in the product — beyond marketing language alone.
Our Perspective
We believe different mushroom-based products can serve different purposes.
What matters most is clarity.
Products should:
- be clearly described for what they are
- be priced in line with their composition
- and provide enough information for meaningful comparison
Final Thought
Understanding the difference between mycelium and mushrooms is less about choosing sides — and more about knowing what you are buying.
With the right information, comparison becomes simpler, and decisions become clearer.