The nutrient-dense fleshy fruit bodies known as mushrooms are considered a superfood. Edible mushrooms are those that are safe for human consumption, meaning they do not contain any chemicals that might be hazardous to the user. Edible mushrooms are a lucrative commodity due to their excellent nutraceutical and medicinal value. Consequently, producers are demanding and need a technique for systematically identifying and assessing the quality of edible mushrooms. Edible mushrooms include volatile organic compounds and other necessary components. Macroscopic visual inspection, microscopic features, and molecular techniques are commonly used for edible mushroom identification, whereas chromatography, spectrophotometry, chemometrics, and other similar methods are typically employed for evaluating quality parameters such as organoleptic properties, nutrition, flavor, and food safety. Classification has also shown a preference for the numerous supervised pattern-recognition methods. More and more, advanced tools like bioinformatics, deep learning, and artificial intelligence are being used to evaluate the quality of edible mushrooms. Therefore, this chapter will deliver a detailed depiction of the combined approach of current technologies for edible mushroom species identification and quality evaluation.