Edible mushrooms are non poisonous fungi which are used extensively in cooking, in many cuisines notably Chinese, European, and Japanese. The meadow mushroom, Agaricus campestris is a white edible that is closely related to the cultivated ‘button mushroom'. Other edible fungi popular in different countries are the truffle, oyster mushroom, etc. Mushrooms complement almost any everyday meal as they are easy to sauté and add flavour and texture. From appetizers and salads to main dishes, mushrooms can be enjoyed in so many ways. They are routinely used as ingredients in many cooked dishes like vegetable bake, soup, as toppings, etc.

Though mushrooms are commonly thought to have little nutritional value, many species are high in fiber and provide vitamins and minerals. Mushrooms have been gaining a higher profile for containing the antioxidants ergothioneine and selenium.
Mushrooms are also one of the few natural sources of vitamin D, which is essential for healthy bones and teeth. Commercially, mushrooms are produced in an environment where there is control of humidity, temperature, ventilation and dark growing conditions. There are a number of species of mushroom that are poisonous. Although some resemble edible species, eating them could be fatal. Eating mushrooms gathered in the wild is risky and should be avoided by people who do not have any knowledge in mushroom identification.