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Mushrooms constitute a significant form of food as they are rich in protein and several bioactive compounds and have been reported for their therapeutic effects across the globe. They have low fat content, high fibre and all essential amino acids and contain important minerals too. On exposure to UV-light, mushrooms produce good amount of vitamin D, which is normally difficult to obtain from a regular vegetarian diet. Among the possible direct medicinal benefits of mushrooms, the most important ones are anticancer, hypolipidemic, hypocholesterolemic and anti-hypertensive. There is tremendous potential and appeal for growing a highly nutritious food with excellent taste from substrates that are plentiful and not very expensive. Keeping this potential in view, the latest advances in mushroom cultivation have been compiled in a simple form for the benefit of the readers especially the students of agriculture and allied sciences. The present book gives a detailed and up-to-date account of cultivation techniques of different mushrooms, spawn production, nutritional and medicinal benefits of mushrooms and other related aspects.