The mushrooms are plump, fleshy fruit that is scientifically termed as species of macro-fungi that grows either below the ground or above the ground which ready to be picked up. The mushrooms are generally wild fruits which are researched and have been classified for consuming and poisonous nature. The farmers grow consuming mushrooms in their lands, gardens and terraces. The mushrooms are reliable source of nutrition and have medicinal importance for curing various types of diseases. The mushrooms are the fruits that is generally harvested wild or cultivated in the farming lands. The mushrooms are considered as a good nutritional food for the patients of cardiovascular diseases, cancer diseases, viral diseases, bacterial diseases, parasitic, inflammatory diseases and diabetic diseases. Beside that mushroom is full of vitamin D as it is exposed to ultraviolet rays of sun. The mushrooms are considered as the major source of Vitamin D and are diagnosed to patients lacking Vitamin D.
The mushrooms are commercially cultivated in Japan and Japanese mushrooms are considered as edible mushroom for the general market which are called shiitake mushroom, bunapi-shimeji mushroom, enokitake mushroom, buna-shimeji mushroom, king oyster mushroom e.t.c. The international market has classified and distributed the edible version of mushroom to be cultivated all over the world. The mushrooms can be cultivated in any part of the world. The mushrooms have always been the alternative to non-vegetarian foods like meat and dairy products. The mushrooms can be used as general food, curry, salads, appetizer or a health food for any type of patient. Generally there are twenty species of mushrooms that are been certified and commercially cultivated in 60 countries around the world. The top five producers of mushroom are Poland, United States, China, Netherlands and France in the world.