Cultivation and utilization of edible mushrooms: From extraction of active components to effective substrate utilization

Edible mushrooms are a group of fungi that hold significant nutritional and economic value, widely distributed across the globe. Mushrooms are valuable not only for their direct uses but also for the extraction of bioactive compounds such as polysaccharides, proteins, and secondary metabolites, which possess antioxidant, antimicrobial, and anticancer properties, making them important in pharmaceutical and nutraceutical applications. Additionally, the by-products of mushroom cultivation, such as spent mushroom substrate and mushroom waste, can be repurposed for various sustainable uses, including animal feed, organic fertilizers, and even as substrates in bioremediation, contributing to waste reduction and resource efficiency in food and agricultural systems. This review focuses on mushroom cultivation, extraction of bioactive compounds, and the sustainable use of cultivation by-products. It also aims to offer insights into future studies, including strategies for optimizing the extraction of functional compounds and promoting the recycling of mushroom waste and cultivation substrates, thereby enhancing their applications in food, agriculture, and environmental sustainability.