Mushrooms are macroscopic fruiting bodies produced predominantly by Basidiomycota, with some species arising from Ascomycota. Globally, an estimated 2.2 to 3.8 million fungal species exist, many of which offer significant nutritional and therapeutic value. Among edible mushrooms, Hypsizygus tessellatus-commonly known as Shimeji-has emerged as an important temperate saprophytic species valued for its nutritional richness and bioactive compounds. This mushroom contains a wide range of essential nutrients, including proteins, fibers, vitamins, minerals and polysaccharides, particularly β-glucans, which contribute to its notable health-promoting properties. Morphologically, H. tessellatus is characterized by a tessellated cap surface, white gills and a monomitic hyphal system with clamp connections. Its two major commercial varieties, Buna-shimeji (brown) and Bunapi-shimeji (white) are widely cultivated in East Asia.