This research analyzed the nutritional value and health benefits of wild mushrooms growing in Patagonian forests. The study found these mushrooms are rich in proteins, healthy fats, and beneficial compounds that can act as antioxidants and natural antimicrobials. This research impacts everyday life in several ways: • Identifies new safe and nutritious wild food sources that could supplement local diets • Supports sustainable forest resource use and local economic development through mushroom harvesting • Provides scientific evidence for traditional indigenous knowledge about edible mushrooms • Opens possibilities for new natural food preservatives and antimicrobial compounds • Helps preserve traditional ecological knowledge while validating it with modern science