Fungi, particularly edible mushrooms, have long been a component of human diet, providing a diverse array of flavors, textures, and nutritional advantages. Edible mushrooms are rich sources of high-quality protein, dietary fiber, essential amino acids, a variety of vitamins and minerals, antioxidants, and other bioactive compounds. This book chapter focuses on edible mushrooms, both on their commercial cultivation and the nutritional and therapeutic advantages they offer. We also examined traditional and contemporary culinary traditions in relation to mushrooms. Furthermore, we provide insights on how edible mushrooms can aid in addressing food security through their efficient, low-cost, substrate-based cultivation, which makes them accessible and sustainable.