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Edible mushrooms are the fleshy and edible fruiting bodies of several species of fungi. They belong to the macrofungi, because their fruiting structures are large enough to be seen with the naked eye. They can appear either above ground (epigous) or below ground (hypogeous) where they may be picked by hand.[1] Edibility may be defined by criteria that include absence of poisonous effects on humans and desirable taste and aroma.[2][3] By some accounts, less than 10% of all mushrooms may be edible.[3]

Edible mushrooms are consumed by humans for their nutritional and occasionally medicinal value as comestibles.[4] Mushrooms consumed for health reasons are known as medicinal mushrooms. While hallucinogenic mushrooms are occasionally consumed for recreational purposes, they can produce severe nausea and disorientation, and are therefore not commonly considered edible mushrooms.[4]

Edible mushrooms include many fungal species that are either harvested wild or cultivated. Easily cultivatable and common wild mushrooms are often available in markets, and those that are more difficult to obtain (such as the prized truffle and matsutake) may be collected on a smaller scale by private gatherers. Some preparations may render certain poisonous mushrooms fit for consumption.

Before assuming that any wild mushroom is edible, it should be identified. Proper identification of a species is the only safe way to ensure edibility. Some mushrooms that are edible for most people can cause allergic reactions in some individuals, and old or improperly stored specimens can cause food poisoning. Deadly poisonous mushrooms that are frequently confused with edible mushrooms and responsible for many fatal poisonings are several species of the Amanita genus, in particular, Amanita phalloides, the death cap.

Mycophagy pronounced /ˈmaɪkəˌfeɪdʒi/, the act of consuming mushrooms, dates to ancient times. Edible mushroom species have been found in association with 13,000 year old ruins in Chile, but the first reliable evidence of mushroom consumption dates to several hundred years BC in China. The Chinese value mushrooms for medicinal properties as well as for food. Ancient Romans and Greeks ate mushrooms, particularly the upper class.[5] The Roman Caesars would have a food taster taste the mushrooms before the Caesar to make sure they were safe.[citation needed]

Mushrooms are also easily preserved, and historically have provided additional nutrition over winter.[citation needed]

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