ABSTRACT
Mushrooms are a well-known food material for mankind from centuries past and in present times, these are becoming a boosting dietary supplement because of their various nutritional characteristics and healing capabilities. Diseases like hypertension, stroke, some degenerative neurological disorders are proved to be prevented or treated with this mushroom due to its beneficial role. Mycorrhizal fungi are known to play a mutually beneficial role by making an association with the roots of many green plants. In a wild condition, C. cibarius makes its habitat in deciduous and coniferous forests, thus making a symbiotic ectomycorrhizal association with the roots of pine, fir, oak, beech, hornbeam. Carbohydrates are the primary source of energy, account for the majority of total daily intake due to their ease of digestion. Protein is the most important component that contributes the proximate value of food. Protein makes up more than half of total nitrogen in mushrooms and their content varies, depending on the substratum, harvest period, species.
