Mycophagy

Mycophagy is the practice of consuming fungi as food. The term, derived from the Greek words mykes meaning fungus and phagein meaning to eat, covers human use of edible mushrooms and the broader feeding interactions in which animals rely on fungi as a food source. In humans, it encompasses both culinary mushrooms and other edible fungi, including those cultivated for market and wild species gathered for local cuisine.

Culinary and nutritional aspects are central to mycophagy. Mushrooms are valued for flavor, texture, and nutritional properties, providing protein, fiber, vitamins, minerals, and bioactive compounds. Cultivation has produced widely consumed species such as Agaricus bisporus (button, cremini, portobello), Lentinula edodes (shiitake), and Pleurotus ostreatus (oyster). Morels, chanterelles, and other diverse mushrooms feature prominently in regional cuisines and contemporary gastronomy.

Safety and identification are important considerations. Many edible species have toxic look-alikes, and some fungi can cause severe illness or death if misidentified or improperly prepared. Foraging and consumption should be guided by reliable field guides, expert advice, and local regulations, since toxic species and regulatory rules vary by region.

Ecological and cultural context also shapes mycophagy. In ecosystems, animals that eat fungi can aid in spore dispersal, particularly for ectomycorrhizal and subterranean fungi such as truffles. Ethnomycological traditions document knowledge, classification, and culinary uses of mushrooms across different cultures.

See also: edible mushrooms, foraging, mycology.