Ecological Roles and Biotechnological Potential of Wild Mushroom Cultivation

Rising global demand for natural resources and the pursuit of sustainable production have amplified interest in the cultivation of valuable wild mushrooms. Concerns over overharvesting pressures on natural populations and the preservation of biodiversity have made the controlled cultivation of these species both a scientific and economic necessity. Concordantly, wild mushrooms are re-evaluated not only for their role in the food industry but also as strategic resources with medical, functional, and biotechnological applications.This study examines the cultivation status of economically important species, focusing on their ecological roles, domestication challenges, and potential uses. Fungi classified as saprotrophic, mycorrhizal, or parasitic exhibit diverse ecological functions. Saprotrophic species such as shiitake and oyster mushrooms have been the most successfully cultivated due to their environmental adaptability. In contrast, mycorrhizal species such as truffles and porcino require complex agroforestry systems due to their symbiotic relationships with host plants.The importance of understanding fungal ecology, substrate requirements, and environmental parameters is emphasized for successful cultivation. It also evaluates the medicinal and functional properties of mushrooms, such as antitumor, antioxidant, and immunomodulatory effects, underscoring their pharmacological value. Mycelium-based biomaterials and environmental remediation are also addressed as emerging biotechnological applications. Despite recent progress, many species remain uncultivated due to ecological and technical complexities. This review examines global cultivation challenges through the lens of Türkiye, a region with rich ethnomycological value and potential. Thereby, it highlights the need for interdisciplinary approaches to advance cultivation, conserve biodiversity, and realize the economic and scientific potential of wild mushrooms.