Edible Mushroom: Nutritional Properties and Its Utilization in Foods

Dear Colleagues,

Edible mushrooms are not only a valued element of many culinary traditions but also a rich source of essential nutrients and bioactive compounds. Their high protein content, dietary fiber, vitamins, minerals, and antioxidant properties contribute to their classification as a functional food with potential health benefits. Furthermore, their versatility in food formulations, wide range of diverse diets, and novel product development highlight the need for continued research and innovation.

Therefore, we would like to invite you to contribute to our upcoming issue, which will explore the nutritional properties, technological and gastronomical suitability, and broader multifaceted uses of edible mushrooms. As a topic of growing importance in food science, human nutrition, and sustainable food systems, this issue aims to highlight innovative research and advancements in the field. This Special Issue seeks to explore key aspects of edible mushrooms, including but not limited to:

• nutritional composition – characterization of macro- and micronutrients, bioactive compounds;
• functional and medicinal properties – investigation of health-promoting and therapeutic potentials;
• food innovation and processing – examination of their role in novel food product development, fermentation technologies, and sustainable alternatives;
• culinary applications – assessment of their impact on flavor, texture, and overall food acceptability;
• sustainability and byproduct utilization – evaluation of their contribution to sustainable food production and the valorization of mushroom-derived waste.

We welcome the submission of original research articles, up-to-date reviews, and case studies that enhance scientific understanding of edible mushrooms and their integration into modern food systems.

We look forward to your valuable contributions to this evolving field of research.

Dr. Ewa Jabłońska-Ryś
Dr. Aneta Sławińska
Dr. Katarzyna Skrzypczak
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the Special Issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-anonymized peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.