Indigenous Mushrooms May Boost Nutrition and Food Security, Review Finds

Wild and endemic mushrooms conserved by local communities in Ethiopia and beyond could play a far larger role in human nutrition and sustainable food systems than their current utilization suggests, according to a review published in the journal Discover Food. The article, led by Etsay Mesele and colleagues, synthesizes existing knowledge on the diversity, nutritional and medicinal properties, cultivation potential, and safety of indigenous mushrooms, and argues that these underutilized fungi deserve a place in food security programs.

The review reports that indigenous mushrooms are nutritionally dense, containing high-quality proteins, essential amino acids, polysaccharides, vitamins, minerals, and a range of bioactive compounds. Protein content of the species examined ranged from approximately 12 to 51 percent on a dry-weight basis, a figure that places many of these fungi alongside conventional protein sources. Total phenolic contents, a marker of antioxidant-related compounds, can exceed 278 milligrams of gallic acid equivalents per gram in selected species.

Beyond basic nutrition, the authors compile evidence that compounds in these mushrooms are associated with antioxidant, immunomodulatory, antimicrobial, anticancer, and gut microbiota–modulating properties. These findings come largely from compositional and bioactivity research synthesized in the review rather than from clinical trials, so they describe potential attributes of mushroom compounds rather than demonstrated health benefits in patients.

The ecological and cultural dimensions of indigenous mushrooms receive equal attention. The review emphasizes that these species contribute to biodiversity conservation and ecosystem functioning while also supporting the preservation of traditional knowledge and cultural heritage among the communities that conserve them. In this framing, mushrooms are presented not only as a food resource but as a link between livelihoods, landscapes, and local institutions.

The context motivating the analysis is a set of compounding pressures on global food systems. The authors identify food insecurity driven by population growth, climate change, land degradation, and nutrient deficiencies as a critical global challenge, and position indigenous mushrooms as an underexploited resource that could help address it, particularly in regions such as Ethiopia where wild fungi form part of local food traditions.

Significant obstacles stand between that potential and practical implementation. The review identifies persistent challenges in domestication, low-cost cultivation, postharvest safety, and commercialization. Many indigenous species have not been brought into reliable cultivation systems, and safety concerns around postharvest handling remain unresolved for commercial supply chains.

The authors point to a combination of advances that could change this picture. Progress in taxonomic, molecular, ecological, and nutritional research, combined with participatory cultivation strategies that use locally available substrates, is described as offering pathways for sustainable utilization. Growing mushrooms on local agricultural residues, in particular, could lower production costs and make cultivation accessible to rural communities.

Policy and institutional support emerge as the final piece of the puzzle. The review concludes that effective policy frameworks, food safety measures, public awareness campaigns, and cross-sector partnerships are essential for integrating indigenous mushrooms into food security programs, supporting rural livelihoods, and developing resilient, health-promoting food systems. It also highlights research gaps and opportunities for the sustainable exploitation of these fungi, framing the paper as both a synthesis of current knowledge and a roadmap for future work.

Subject of Research: A review of the nutritional, medicinal, and ecological value of indigenous mushrooms in Ethiopia and beyond.

Article Title: Indigenous mushrooms for nutrition, medicine, and sustainable food systems: insights from Ethiopia and beyond

Article References: Mesele, E., Gebreyohannes, G., Gebreslassie, G., Yaekob, A. T., & Semere, T. (2026). Indigenous mushrooms for nutrition, medicine, and sustainable food systems: insights from Ethiopia and beyond. Discover Food. https://doi.org/10.1007/s44187-026-01309-w

Image Credits: AI Generated

DOI: 10.1007/s44187-026-01309-w

Keywords: indigenous mushrooms, Ethiopia, food security, nutrition, bioactive compounds, sustainable food systems, cultivation, biodiversity, postharvest safety, rural livelihoods, Indigenous, mushrooms