Edible mushroom

Edible mushrooms are the fleshy fruit bodies of numerous species of properly identified and prepared fungi. Edibility may be defined by criteria including their palatability and absence of dangerous mycotoxins. Edible mushrooms are consumed for their nutritional and culinary value, often either being cultivated or harvested wild. Easily cultivated and common wild mushrooms are often available in markets; those that are more difficult to obtain may be collected on a smaller scale.

To ensure safety, wild mushrooms must be correctly identified before their edibility can be assumed. Deadly poisonous mushrooms that are frequently confused with edible mushrooms include several species of the genus Amanita, particularly A. phalloides (the death cap). Some mushrooms that are edible for most people can cause allergic reactions in others; old or improperly stored specimens can cause food poisoning. Additionally, mushrooms can absorb chemicals from polluted locations, accumulating pollutants and potentially lethal heavy metals.

Psychoactive mushrooms can also be confused with edible species. Additionally, mushrooms were consumed medicinally in traditional medicine, but are not upheld by evidence. Edible species typically must be cooked, sometimes requiring parboiling or slow cooking to destroy toxins, with only select species able to be eaten raw. Many can also be canned, dried, pickled, or salted.