**1. Introduction**

Mushrooms have long been regarded as a delicacy item, particularly for their distinct flavor, and have been regarded as a culinary marvel by humans. There are about 2000 types of mushrooms in the environment, but only about 25 are commonly acknowledged as edible and just a few are economically grown. Mushrooms are a delight with excellent nutritious significance, as well as a naturopathic food; they are of significant interest due to their overall acceptability worth, therapeutic characteristics, and financial relevance [1, 2]. Mushrooms are macrofungi that have unique and apparent fruiting entities that may grow above and below ground [1]. Fungi miss the fundamental property of plants, namely the capacity to effectively consume power from the sun via chlorophyll. They depend on some other beings seeking food, and to get nourishment from the organic matter in which they exist. Mycelium is the fungus's live body, and it is made up of hyphae, which are small webs of threads (or filaments). Digestive products are absorbed by hyphae and can permeate the substrate. Interbreeding hyphae will join and begin to form spores under certain environments. Mushrooms are gigantic entities that produce spores. Since antiquity, many civilizations have utilized mushrooms as a foodstuff and medicinal. The industry has now clearly divided farmed and wild culinary mushrooms, which are utilized direct or indirect as food or ingredients, from medicinal mushrooms [2]. Beneficial mushrooms are commonly used as a meal in many nations. Edible mushrooms are precious constituents of the eating plan due to their appealing flavors, fragrance, and nutritive benefits. Their culinary and advertising value stems mostly from organoleptic qualities like texture and flavor, with edible mushroom species distinguishable based on their strong smell or aroma [3, 4]. Their nutritional benefit arises from their protein content, fiber, vitamin, and mineral composition, as well as their reduced fat content [5–8]. Mushroom peptides have the same amino acid composition as animal protein [9, 10], which is particularly important in light of the large intake of protein from animal dietary sources, particularly in industrialized nations. Furthermore, edible mushrooms encompass a wide variety of beneficial chemicals, eritadenine, and polyphenols, for example [7, 8, 11]. In this frame of reference, the International Life Sciences Institute (ILSI Europe) made available a widely accepted definition of functional food, stating that Food functional" has been shown to have a positive effect on the body, Aside from healthy dietary considerations, in a way that contributes to improved health and well-being and/or a reduced risk of developing the disease [12, 13]. Substantial research has indicated that several mushroom kinds are effective in the therapy of a wide range of diseases [14–16]. That is why edible mushrooms are categorized as a functional food. Mushrooms may be a novel source of antimicrobial chemicals, mostly secondary metabolites for example benzoic acid derivatives, asterpenes, anthraquinones, steroids, and quinolones, as well as oxalic acid, peptides, and proteins. The most researched genus, Lentinus edodesis, appears to exhibit microorganisms killing both gram-positive and gram-negative bacteria [17].
