Abstract: Edible mushrooms have become the fifth largest cultivation industry in China after grain, oil, fruit and vegetables. Edible mushrooms, as a type of macrofungi, are mainly cultivated using pure culture technology at present. However, edible mushrooms coexist with various microorganisms in nature, and have formed a complex interrelationship in the long-term evolution. According to their impact on edible fungi, the microorganisms can be divided into harmful and beneficial microorganisms. The common harmful microorganisms include competitive microorganisms and infectious pathogens. The beneficial microorganisms mainly include casing microorganisms, companionate microorganisms,bio-controlling microorganisms, etc. In crop production, a variety of microbial fertilizers and microbial agent with nutritional, growth promoting,and disease resistant functions have been developed according to the interrelationship between plants and rhizosphere microorganisms, and have effectively promoted the quality and yield of crops. However, those studies and development of edible mushrooms in hyphosphere microorganisms are still in the early stages. This article briefly summarizes the current research progress on the interrelationship between edible mushrooms and other microorganisms, aiming to promote relevant research and to provide new ideas for the domestication of new species of edible mushrooms in the next step, as well as high yield, stable yield, high quality, high resistance, wide suitability and green production.