TABLE 1.

Mushroom–egg white patty sample information and consumer test design. Number of total participants n = 380

Mushroom species	Used percent	Cooking methods	Panel size	Sensory attributes	Scales
White (Agaricus bisporus)	0, 10%, 20%, 30%	Roasted	n = 92	Overall liking Overall appearance liking Overall flavor liking Overall texture liking Mushroom flavor liking Mushroom flavor intensity Meaty flavor liking Meaty flavor intensity Egg white flavor liking Egg white flavor intensity Firmness texture liking Firmness texture intensity Mushroom–egg white flavor pairing liking Mushroom–egg white flavor pairing intensity	9‐point hedonic scale for nine liking questions: 1 = dislike extremely 2 = dislike very much 3 = dislike moderately 4 = dislike slightly 5 = either like or dislike 6 = like slightly 7 = like moderately 8 = like very much 9 = like extremely 9‐point line scale for five intensity questions: 0 = none 5 = moderate 9 = extremely strong
White (Agaricus bisporus)	0, 10%, 20%, 30%	Steamed	n = 100
Crimini (Agaricus bisporus)	0, 10%, 20%, 30%	Roasted	n = 91
Crimini (Agaricus bisporus)	0, 10%, 20%, 30%	Steamed	n = 97