Mushrooms are classified into several families, including edible, toxic, and hallucinogenic mushrooms. It is therefore critical to have a thorough understanding of mushrooms before selecting and ingesting them. A mushroom is a plant that lacks chlorophyll and is exclusively edible in specific species. It always develops in wet areas. According to “The Oxford Companion to Food,” mushrooms have been foraged since prehistoric times, with traces of puffballs found in early European communities. In ancient Greece and Rome, mushrooms, particularly truffles, were highly esteemed. Pliny the Elder and Aristotle both wrote on mushrooms, while Roman philosopher Galen penned a few words on wild mushroom gathering, according to Cynthia Bertelsen's book "Mushroom: A Global History." According to Bertelsen, mushrooms, namely shiitakes, were probably first farmed in China and Japan about 600 CE. Mushrooms, on the other hand, took a long time to gain on in the United States. The first mention of mushrooms in a cookbook in the United States is in "The Virginia Housewife" (1824). In the 1930s, Campbell's Cream of Mushroom Soup, a mainstay in innumerable casserole dishes, was created. Hallucinogenic mushrooms have a long history in human history, with archaeological evidence of mushrooms being used "spiritually" dating back to 10,000 BCE, according to Bertelsen. Many societies, including the Ancient Greeks, Mayans, Chinese, and Vikings, have been documented as having used hallucinogenic mushrooms. The name "champignon," which first appeared in the French language in 1398, is a variant of the ancient French champegnuel, which was derived from the popular Latin campagniolus, which means "field mushroom." The term "Paris mushroom" stems from the first cash crops that were grown in the Paris region's abandoned quarries. Agaric is derived from the Greek word agarikon, which meaning "edible mushroom." The Italian term "cremini" refers to a coffee-colored farmed mushroom, but "portobello" refers to the same mushroom that has reached a more advanced level of development. This last term is a pure linguistic creation from the 1980s, developed to increase sales of a product that had previously been deemed inedible and so removed from the production chain. Several hundred mushroom species out of a million or more are consumed by people all over the world. It is thought that the fungus has been a component of human nutrition from the beginning of time. One of the first foods ingested would have been this. It was popular among the ancient Greeks and Romans. The Greek physician Hippocrates produced the earliest texts referring to their usage in cookery and medicine in the fifth century BC, while Pliny the Elder classified the edible and dangerous species known at the time in the first century. The fungus belongs to the Fungi kingdom, not the plant kingdom. Because it lacks the ability to make chlorophyll, it must rely on "borrowing" nutrients from decomposing material from other living species. The Greeks are said to have been the first to cultivate mushrooms, which were previously collected in the wild. The first "farms" in China date back to the 7th century. However, cultivation of the cultivated mushroom did not begin in the West until the end of the 17th century, in unused quarries in the Paris area. It will spread swiftly in Europe and the rest of the world since it lends itself to artificial cultivation and speedy growth. It is still the most grown species on the globe today. New grown varieties are arriving on the market as a result of customers' rising desire in variety and greater knowledge of production processes. Truffles, chanterelles, morels, and other boletus mushrooms are increasingly being taken from the wild and sold dry.