Sustainable Cultivation of Edible Mushrooms: Preserving Biodiversity and Ensuring Product Quality

Mushrooms have long been valued for their sensory appeal and culinary qualities, deeply ingrained in human culture since ancient times. Today, the consumption of these macrofungi remains popular due to their valuable dietary benefits and long term health effects for the daily consumer [1]. Montesinho Natural Park, a mountainous region known for its mycological diversity, boasts over two hundred edible mushroom species rich in proteins, carbohydrates (such as polysaccharides and fibers), and minerals [2, 3, 4, 5]. The food, pharmaceutical, and nutraceutical industries extensively exploit these mushrooms for their nutritional properties [6]. However, their availability is compromised by seasonality and climate change impacts on forest composition, leading to a decline in mushroom diversity [7]. Unsustainable harvesting practices and illegal trade further contribute to the limited availability of these fungi, posing risks to ecosystems. To address these issues, cultivating edible mushrooms in a controlled setting using forest substrate preserves the species' unique characteristics. A comprehensive and deep review on the nutritional, chemical, and bioactive characterization will ensure the quality of cultivated species and building consumer confidence [8] and boost sustainable mushroom cultivation that supports biodiversity preservation in regions like Montesinho Natural Park. By responsibly meeting the demand for mushrooms, it is possible to protect natural habitats and promote overall ecosystem sustainability.