Bharatraj Pankaj , Underguidence of :- Dr. RomilaXess and Dr. PreranaParihar

Oyster mushroom is popularly known as ‘dhingri’ in India and grows naturally in the temperate and tropical forests on dead and decaying wooden logs or sometimes on dying trunks of deciduous or coniferous woods. It is one of the most suitable fungal organisms for producing protein rich food from various agro-wastes or forest wastes without composting. The economic importance of the mushroom lies primarily in its use as food for human consumption. It is rich in Vitamin C and B complex and the protein content 26.6 percent dry weight. It has most of the mineral salts required by the human body. The niacin content is about ten times higher than any other vegetables. The folic acid present in oyster mushrooms helps to cure anemia. It is suitable for people with hyper-tension, obesity and diabetes due to its low sodium: potassium ratio, starch, fat and calorific value. Alkaline ash and high fiber content makes them suitable for consumption for those having hyperacidity and constipation. The focus of Indian mushroom industry is predominantly on trade of the fresh produce rather than the real value-addition. Almost entire domestic trade is in the fresh form while most of the export is in the preserved form. As mushrooms contain high moisture and are delicate in texture, these cannot be stored for more than 24 hours at the ambient conditions of the tropics.Effective processing techniques will not only prevent the postharvest losses but also result in greater remuneration to the growers as well as to the processors. Efforts on processing and value addition was also attempted to extend the shelf life and prepare different mushroom-based value-added products.


Pickle places a crucial role in the Indianthali. It influences the taste of our traditional food. As well as combine good with bread chapati, chila, paratha etc. The oyster mushroom pickle is healthier, tastier and unique option as compared to mango & lemon.

Material required
Oyster mushroom-1kg, Salt to taste, Dried red chillies-8, Chili powder-10 g,Cumin – 10 g. Black pepper-10 g, Garlic clove- 25-35, Asafetida 2 teaspoon, Mustard seeds 2 teaspoon, Mustard oil 10 tablespoons, Juice of 1 lemon, Fenugreek (methi) powder 1/4teaspoon,Turmeric powder ½ teaspoon, Black salt (kala namak)1/2 teaspoon and Glass Jars.

Healthy and fresh oyster mushroom should be selected for the preparation of pickles. Shrinked, diseased and blackish one should be discarded. Washing with water should be done to remove the adhering dirt. The oyster mushroom should be cut into equal four pieces so that appearance of the pickle should be well enough. Boil the oyster rmushrooms in plenty of water to which juice of 1 lemon is added. Add 2-3 teaspoon salt, drain and set aside. The boiled mushroom should be exposed to sunlight for at least 2 hours so that excess of water is drained out. Heat mustard oil in a container and let it cool. All the spices should be roasted lightly and grinded with the help of mixer. These grinded spices should be mixed with mushroom and mustard oil along with determined quantity of salt. Stir well to proper mixing of spices, oil and mushroom. As soon as spices get properly mixed with mushroom, it should be filled in sterilized glass jar specially made for the pickles and keep the air tight with the help of lid. The jars filled with mushroom pieces, oiland spice mixture should be exposed to sun light for atleast four days and during these days jars should be shacked at least twice a day. After four days of sun light treatment, the pickles will be ready to consume.These glass jars should be kept or stored at ambient temperature in a cool dry place for suitable periods.

Protein is found in abundance in oyster mushroom flour. We can increase protein content by mixing certain amounts of flour in different types of food like chapati, chunks, papad, cookies, cake etc.

Healthy and fresh oyster mushroom should be selected for the preparation of powder. Shrinked, diseased and blackish one should be discarded. Washing with water should be done to remove the adhering dirt. The oyster mushroom should be cut into small pieces so that it easily gets dried under sunlight. After three days of sun drying, it becomes ready for grinding and passes through 0.5 mm sieve. As soon as ingredients get properly mixed with mushroom powder, it should be filled in sterilized glass jar and keep it air tight with the help of lid.

As we know that protein is very beneficial for our body.Protein deficiency, especially in children, leads to many diseases such as malnutrition, kwashiorkor. Delicious and crunchy mushroom biscuits were prepared by using theoyster mushroom powder. So,we can fulfill the protein requirement of kids with Oyster Mushroom Cookies.

Material required
Oyster mushroom flour, wheat flour, sugar. Vegetable oil, ghee, butter, vanilla essence, semolina, micro wave oven or pressure cooker for baking, polythene bag and sealer.

Wheat flour along with mushroom flour was mixed in the ratio 70:30. Amount for sugar,vegetable oil, ghee,semolina,butter and two drops of vanilla essence is kept constant in whatever flour is used for blending. Vegetable oil and sugar were beaten together and by mixing all the ingredients soft dough was prepared. From such dough the cookies were prepared by hands making it round in shape and garnished by almonds. Arrange the cookies on trays me are with butter. Keep the trays in apre heat oven and bake at 180 degree centrigrade for 10-15 mins. After it cools down separate it from the tray. cookies are ready seal it in an air tight polythene sheet store data ambient temperature in a cool dry place for suitable periods.

In our daily life, we consume different types of things, even we often do not know what are the advantages and disadvantages of those things?We need to pay attention to the things we eat in our daily routine. We should consume those substances which contain essential nutrients for the growth and development of our body.We get different nutrients from different substances. In which protein is also an essential nutrient which is very essential for the growth and development of our body. which we get from pulses, grains, meat, fish and eggs etc. Mushrooms are sold in most of the local market without standard packaging & measurement, unspecified quantities, qualities and the price variation. Hence there is a need to improve the value chain system and increase value addition.