Mushrooms occupy a distinctive position at the intersection of nutrition, functional foods and gastronomy. Edible species provide dietary protein, fiber, vitamins, minerals and diverse bioactive compounds, including polysaccharides, β-glucans, sterols, phenolic compounds and ergothioneine. Their reported biological activities have generated interest in antioxidant, anti-inflammatory, immunomodulatory and cardiometabolic applications, while mushroom polysaccharides are also being investigated for potential interactions with the gut microbiota. Although numerous mushroom-derived compounds demonstrated biological activity in experimental systems, the clinical significance of many reported effects remains dependent on mushroom species, preparation and the quality of human evidence. However, the strength of evidence varies among mushroom species, compounds and study models, and experimental findings should not automatically be interpreted as established clinical benefits. Beyond nutrition, mushrooms are valued for their distinctive texture, aroma and umami character, making them versatile ingredients and useful components of value-added foods. This article reviews the nutritional and culinary significance of mushrooms, with particular attention to varieties relevant to India, evidence-based health considerations, food innovation and rural livelihood opportunities.
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Bioactive compounds, Culinary applications, Edible mushrooms, Functional foods, Mushroom nutrition
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