## 1 Introduction  
The United Nations Department of Economic and Social Affairs has estimated that by 2050 the world population will reach 9.7 billion, and the demand gap in the global meat market will reach 38 million tons [1]. This gap cannot be satisfied through a reliance on traditional methods of animal breeding and processing to produce meat products. Increasing the production and consumption of meat products also leads to concerns about water and land requirements, pollution and CO\({}_{2}\) emissions and biodiversity loss [2]. There is also strong evidence of specific adverse effects, the increased risks of colorectal cancer and cardiovascular disease associated with high intakes of processed meat [3]. The development of \"artificial meat\" has been proposed as a solution to this problem and to combat the adverse effects and demand gap related to meat [4]. A healthy, green, highly efficient and sustainable food in the form of \"artificial meat\" could promote the transformation and upgrading of global meat consumption. This would not only accelerate the development of traditional meat in the direction of deep processing and high added value, but also attract many authoritative organizations at home and abroad to develop \"artificial meat\" products. In fact, there are two kinds of artificial meat, one of which is lab-grown meat generatedfrom cell cultures as opposed to whole organisms or animals, and the other is imitation meat, made from vegetable protein or other ingredients to mimic the flavor and taste of meat. However, the relatively poor texture, flavor, juiciness, chewiness and appearance of meat analogues currently available remain hurdles to overcome. Most notably, [PERSON] et al. [5] provided a timetable detailing events in the history of developing meat substitutes between 965 CE and 2014, when a soy-based tofu product was made in China. Thousands of years ago, the primary protein ingredients used in traditional meat analogues were seitan, tofu, yuba, tempeh et al. However, as [PERSON] et al. [6] summarized, the sources of the plant-based proteins most widely used in meat analogues in recent years are soy and the wheat protein gluten, while other proteins have also been used in meat analogues, including legumes from pea, faba bean, kidney bean, and others, and fungi from mycoprotein and mushrooms. In many cultures, mushrooms, which are well-known macro-fungi with distinctive hypogeous or epigeous fruiting bodies, are a delicacy highly prized for their particular aromas and textures [7]. Edible mushrooms are considered to be highly nutritious foods, with the principal nutritional compounds of mushrooms being polysaccharides. Mushrooms contain essential amino acids and polyunsaturated fatty acids, which are the only non-animal source of vitamin D, and contain a large number of B vitamins and various minerals required for human physiological functions [8,9]. Moreover, mushrooms also contain several bioactive components such as polysaccharides, proteins, peptides, proteoglycans, phenolic compounds, terpenes and lectins [7]. Research on plant-based meat has steadily increased since 2010, indicating that interest in plant-based meat analogues has been growing. Many studies have reported the use of mushrooms in meat products because of their unique flavors and health-promoting properties, while few have focused on use of mushrooms in meat analogues. Introducing mushrooms might also play an important role in meat analogues-based products by providing nutrients, and promoting the development of chief organoleptic properties, such as the appearance, texture and flavor of the product. Thus, this study aims to manufacture a mushroom-based meat analogue and to produce value-added products that could meet the demand by consumer groups. In the present study, the effect of edible mushrooms (both species and the ratio with SPI) on meat analogues was evaluated in terms of their physicochemical traits and textural properties.