Fungi are ubiquitous in all ecosystems in earth’s biosphere and play essential roles in nutrient cycling and in the health of environments, plants, animals, and humans. While most fungi are microscopic, some fungi produce visible fruiting bodies that have fascinated humanity since historical times. The visible fruiting bodies, collectively called mushrooms, have played important roles in art, literature, food, and medicine; influenced spirituality and human history; and over the last few decades, attracted increasing attention from scientists, engineers, and the public. Mushroomology captures both historical and recent exciting developments in mushroom science across a broad range of topics from evolution to genomics, gene editing, food, culture and new materials. Written by experts, the 30 chapters are grouped into three sections: fundamental biology of wild and cultured mushrooms; case studies of cultured mushrooms and their production processes; and applications and emerging issues related to mushrooms. It will be suitable for both undergraduate and graduate students, researchers, mushroom producers, and all those interested in mushrooms.