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Abstract: Two species of wild mushrooms (Boletus erythropus and Entoloma clypeatum) were collected and the farm mushroom (Agaricus bisporus) was bought from a local market. The three species were evaluated for their physical properties, chemical and mineral composition. The wild mushrooms were identified as Boletus erythropus and Entoloma clypeatum. Results showed that the wild mushrooms were edible and varied significantly (P<0.05) in their physical properties, chemical and mineral composition. Entoloma sp. had low protein content, but had the highest fat and energy values, Boletus sp. was found to have higher content of fibre and carbohydrates, Agaricus sp. had the highest protein content (4.04%) and the lowest caloric value (26.38 Kcal/lOOg). Boletus sp. was the largest in cap diameter (13.6 cm). Although all the mushrooms varied in mineral contents, these were good sources of Ca, K, Mg, Fe, Zn and P.
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