The fungus-root association known as “mycorrhiza” is an ancient symbiotic relationship, estimated to be 400–500 million years old, in which fungi form mutually beneficial interactions with plant roots. Mycorrhizae play a key role in sustainable agriculture by improving soil health and nutrient acquisition, ultimately reducing dependence on chemical fertilizers and pesticides. Two primary types of mycorrhizal fungi are recognized: arbuscular mycorrhizal fungi (AMF), which associate with the majority of agricultural crops and are especially important for phosphorus uptake, and ectomycorrhizal fungi (EMF), which are less common in crop systems but crucial to forest ecosystems. Both AMF and EMF contribute to increased plant resilience against abiotic stresses, many of which are intensified by climate change. Studies have shown that AMF can enhance yield in pulses and increase disease resistance in cereals, while also benefiting oilseed crops. Beyond individual plant benefits, mycorrhizal associations play a broader ecological role by supporting biodiversity and maintaining soil structure and fertility, thereby contributing to the stability of agroecosystems. Given their ecological and agronomic advantages, mycorrhizal fungi represent an environmentally friendly alternative to synthetic agrochemicals. This chapter explores current research on the physiological and agronomic impacts of mycorrhizal application in major crops, with a particular focus on AMF. Emphasis is placed on the potential of integrating mycorrhizal technologies into modern agricultural practices to enhance crop productivity and sustainability in the face of environmental challenges.