Fecha de publicación: -- Fuente: WIPO "tomato" The present invention relates to a compressed fungal ingredient dough, comprising fibrous mycelium biomass and a binding agent, wherein said dough is characterized by RNA content of not more than 2.0% RNA by weight and wherein said dough characterized by a homogeneous cutting strength of at least 14 N. The present invention further relates to a method for preparing a compressed fungal ingredient dough, the method comprising the steps of (a) providing a fibrous mycelium biomass; (b) forming a fungal ingredient dough comprising the biomass of (a) and a binding agent; (c) freezing the fungal ingredient dough obtained in (b), thereby obtaining a frozen fungal ingredient dough; (d) applying pressure of at least 75 bar for a time of up to 10 s to the frozen fungal ingredient dough of (c) to yield a compressed fungal ingredient dough. The present invention likewise relates to a compressed fungal ingredient dough obtainable according to the method of the present invention, and to a food product comprising said compressed fungal ingredient dough. Further to that, the present invention relates to a method for mechanically reducing nucleic acid content, in particular RNA content in a mycelium, the method comprising the step of applying pressure of at least 75 bar for a time of up to 10 s to the mycelium while frozen. The present invention likewise relates to a method for mechanically controlling, and in particular reducing, the equivalent umami concentration (EUC) in a mycelium, the method comprising the step of applying pressure of at least 75 bar for a time of up to 10 s to the mycelium while frozen.