Who would have thought that one type of mushroom commonly found thriving in Malaysia could become a star ingredient in modern kitchens?
It’s called the grey oyster mushroom, or Pleurotus sajor-caju in scientific terms. While it’s typically easy to find in local markets, it hasn't been widely utilized in processed food products — and that’s exactly what makes it unique.
A scientist from Malaysia's Agrobiotechnology Institute (ABI), Nor Fazila Sulaiman, has successfully developed a plant-based burger patty made from this grey oyster mushroom. Her innovation not only breaks new ground but also addresses the growing public demand for healthier eating habits — especially for those with specific dietary restrictions.
According to a report by Bernama, the idea came to Nor Fazila after noticing that despite the mushroom being widely cultivated in Malaysia, its use in processed food products remains limited. This is surprising given its rich nutritional content, which makes it an ideal meat alternative.
Healthy, Affordable, and Delicious
What sets this patty apart from a regular meat-based burger? Quite a lot, actually. First, this mushroom-based patty is high in dietary fiber, low in fat, and completely cholesterol-free.
Compared to typical chicken or beef patties, which are often high in fat and cholesterol, this makes for a much healthier option.
Second, it’s incredibly inclusive. It’s suitable for vegetarians, vegans, and those with allergies to eggs, meat, or soy.
Even those on a gluten-free diet can enjoy this patty safely and deliciously. And of course, with no eggs, soy, or artificial coloring, it’s also 100% halal.
Challenges Behind the Success
However, the journey to create this mushroom-based patty was far from easy. One of the main challenges stemmed from the mushroom’s naturally high water content. When frozen and later thawed, the patty was at risk of crumbling or falling apart.
To tackle this issue, Nor Fazila spent a full year conducting various experiments. She eventually developed a stable formulation using food-safe stabilizers.
What’s particularly interesting is that the entire process involves minimal processing. This means small and medium-sized enterprises (SMEs) can replicate the method without the need for expensive machinery.
“I applied minimal processing methods so small and medium-sized enterprises can adopt the technique without needing costly equipment,” she explained in an interview with Bernama during the World Society for Virology 2025 international conference in Kuala Lumpur.
Ready for Commercial Production
Now, the grey oyster mushroom patty prototype has reached a stable form and can be stored frozen for up to three months. Nor Fazila is also open to collaborations with industry partners interested in producing and marketing the product on a larger scale.
