Hi Philip, no it doesn’t affect the flavour of the mushrooms – the mycelium just makes use of the nutrients present in the same way as it does with wood, and there is no discernable difference in flavour.
There may be some difference in mineral composition of the mushrooms – as has been previously observed when comparing Oyster mushrooms produced on sawdust, corncob & sugarcane bagasse substrates: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4731647/
We’ve not tested this yet but plan to next year as part of a number of other experiments.
.
