Abstract: The basic composition and the contents of amino acids and fatty acids and eight minerals of nine wild and two cultivated mushrooms were investigated. On a dry matter basis, the protein content of the mushrooms studied (Total N x 6.25) varied between 12 %and 31 %, the fat content between 1.2% and 8.9% and the ash content between 5.7% and 12.8 %. The amount of essential amino acids (excluding Try) varied between 2.6 % and 7.6% of the dry matter. The fat content of the mushrooms, which in fresh mushroom is 0.2 – 0.5 ·%, was on the average 4.5% of the dry material. The fatty acid composition resembled the general composition of vegetable fats, because there was plenty of oleic and linoleic acid. The mineral composition of the mushrooms studied was complex. It seems that they are good sources of Cu and fairly good sources of Zn as compared with other foodstuffs, provided that there are no remarkable differences in their availability.