In the present work, the fatty acid compositions of Terfezia boudieri Chatin, desert truffle, and Lactarius vellereus (Fr.) Fr., milky mushroom, were estimated via the method of gas chromatography analysis. A total of 37 different fatty acids were searched and all fatty acids were determined in the different ranges in both species. Linoleic acid was determined to be the dominant component in T. boudieri (36%) and L. vellereus (37.43%). The other major fatty acid components for T. boudieri and L. vellereus were palmitic acid (29.59% and 28.61%), oleic acid (21.64% and 21.88%) and stearic acid (6.81% and 6.24%), respectively. The results demonstrated that T. boudieri and L. vellereus contains saturated fatty acids, mono unsaturated fatty acids and poly unsaturated fatty acids, while they don’t have trans fatty acids
