macrofungi

Macrofungi are fungi that produce macroscopic fruiting bodies, such as mushrooms, brackets, puffballs, and toadstools. They contrast with microfungi like yeasts and molds, which are typically microscopic. The term encompasses many taxonomic groups that form visible sporocarps as part of their life cycle.

Most macrofungi grow as networks of hyphae called mycelium, which absorbs nutrients from substrates. Reproduction occurs via spores produced on specialized cells in the fruiting body: basidia in Basidiomycota and asci in Ascomycota. Spores are dispersed by wind, water, or animals, permitting wide distribution.

Ecologically, macrofungi play diverse roles. Saprotrophic species decompose dead organic matter, recycling nutrients. Mycorrhizal species form mutualistic associations with trees, exchanging minerals for plant-derived carbohydrates. Parasitic species can cause disease in plants or animals. Forms range from gilled mushrooms and puffballs to crusts, chanterelles, and shelf fungi.

Humans use macrofungi as food, medicine, and in dyes and biotechnological applications. Edible examples include Agaricus bisporus (button), Pleurotus ostreatus (oyster), and Lentinula edodes (shiitake). Many macrofungi are poisonous or hallucinogenic; correct identification is essential for foragers. Some species are cultivated commercially, while others are collected from the wild, contributing to forestry and culture but also requiring sustainable practices.