In 2025, German mushroom farms that own at least 0.1 hectare produced a total of 78,400 tonnes of edible mushrooms. According to the Federal Statistical Office (Destatis), this represents a 1.0 % increase, or 760 tonnes, compared with the previous year, and a 4.4 % rise, or 3,280 tonnes, relative to the ten‑year average from 2015 to 2024.
The bulk of Germany’s mushroom output comes from champignons. In 2025, they accounted for 76,800 tonnes-97.9 % of the total harvest. The champignon yield grew by 1.4 % year‑on‑year and by 4.6 % compared with the 2015‑2024 average. The remaining production comprised herb and oyster shiitake, Shiitake, and other specialist fungal cultures.
Nearly half the harvest-47.4 % or 37,200 tonnes-was grown on farms that practice ecological cultivation. Champignons dominated this segment as well, supplying 98.2 % (36,500 tonnes) of the ecologically produced quantity.
The total cultivation area across all mushroom farms reached 355 hectares, a 0.2 % increase over the previous year and 4.2 % above the 2015‑2024 average. Slightly more than half of this area, 50.1 %, was managed organically. The arena for champignon cultivation rose by 0.2 % to 342 hectares, placing it 3.8 % above the decade’s average.
Lower Saxony and North Rhein‑Westphalia were the leading states in mushroom production in 2025, as in prior years. Lower Saxony cultivated 200 hectares, while North Rhein‑Westphalia accounted for 80 hectares.
