Mushrooms are considered to be next generation health food as they are low in fat, have no cholesterol, high in protein with good biological value. Many of the micro nutrient deficiencies have been solved by various fortification strategies. Among alternate or other novel sources of proteins to bridge the protein gap in the food articles, mushroom offers themselves as a potent source of protein. The proteins of mushroom are of high quality and rich in various essential amino acids. Keeping in view the nutritional properties of oyster mushrooms, the present study was aimed to improve the nutritional value of daily food items through incorporation of oyster mushroom in fresh as well as in dry form.