Mushrooms represent one of the world's greatest untapped resources of nutritious food.  Presently mushrooms are regarded as a macro-fungus with a distinctive fruiting body which can be either epigeous or hypogeous and large enough to be seen with the naked eyes and could be picked by hand only fruiting body of the mushroom can be seen whereas the rest of the mushroom remains underground as mycelium. Macrofungi have been used as a valuable food source and as traditional medicines around the world, especially in Japan and China. Many health promoting substances e.g. antimicrobial, anticancer, antioxidant, cholesterol lowering property and immunostimulatory effects have been documented for some species of mushrooms. Cultivation of saprophytic edible mushrooms may be the only currently economical biotechnology for lignocellulose organic waste recycling that combines the production of protein rich food with the reduction of environmental pollution. Oyster (Pleurotus sajor caju) mushroom