Edible basidiomycetes, such as Pleurotus ostreatus, are increasingly used to ferment cereals and pulses, with the aim of improving their nutritional quality. However, naturally fermented foods commonly involve a mixed microbial community, consisting of fungi and bacteria. The fermentation process can be shaped by synergistic interactions between those microorganisms, including niche modification, cross-feeding or bacterial dispersal along fungal hyphae. Since basidiomycetes are not commonly used in food fermentation, information about their interaction with foodassociated bacteria is limited. This work presents preliminary experiments aiming at identifying possible synergistic partnerships between P. ostreatus and food-associated bacteria, using a combination of in silico screening and in vitro co-culture on green lentil flour medium.