Nutrition is critical to the community’s survival, so food security is an economic and ecological priority. A nutritionally balanced diet abundant in essential macronutrients like vitamins, minerals, proteins, and polyunsaturated fatty acids is critical for good health, especially in developing countries where malnutrition is common. Edible mushrooms are high in essential bioactive components, including proteins, dietary fibers, vitamins, and phenolic compounds, which contribute to their antioxidant, immune-stimulatory, cholesterol-lowering, and antimicrobial properties. The ancient Egyptians, Greeks, and Romans once considered mushrooms divine food, as well as a health elixir in Chinese culture, due to their nutritional and medicinal properties. Modern nutraceutical therapy increasingly acknowledges their role in combating health issues. At the same time, their culinary appeal and bioactive potential continue to pique interest in commercial cultivation and their contribution to global food security. This chapter thoroughly examines edible mushrooms worldwide, their types, key identification steps, and distribution patterns, highlighting their significance in commercial cultivation to enhance attention to the global food supply.