Researchers studied why Pleurotus tuoliensis mushrooms grow slowly compared to other oyster mushroom species. They found that a key enzyme called acetyl-CoA carboxylase, which controls fat production in the mushroom cells, directly affects how fast the mycelium grows. By increasing this enzyme’s activity and providing nutrients that help fat-making, scientists were able to boost mycelial growth rates significantly, offering new strategies to improve commercial cultivation of these delicious mushrooms.