Edible fungi is an alternative term for mushrooms and other fungi consumed as food, encompassing cultivated species such as button, oyster, and shiitake alongside wild-harvested chanterelles, porcini, and truffles. They contribute umami flavour, meaty texture, B vitamins, and minerals with very low energy density, earning a valued place in diverse cuisines. Safety is the defining concern: wild species demand expert identification because toxic lookalikes cause fatal poisonings, while all mushrooms require proper cooking or processing and protection from bacterial spoilage due to their high moisture content. Cultivation under controlled hygienic conditions and reliable species authentication underpin the commercial trade.