Cultivation of edible mushrooms (Agaricusbisporus) in the laboratory and determination of proximate and mineral compositions of cultivated mushrooms with other protein sources were carried out. Mushrooms seeds (spores) were purchased from a rented store at WedotatoryKuru, Jos South. Samples of wild mushrooms were collected from Gindiri and Maijuju forest in Jos, Plateau state. Samples were packaged in sterile polythene bags and were transported to the Laboratory, Veterinary Research Institute, VOM. Wheat straw, paddy straw and cotton waste were used as substrates at different combinations. Substrates were soaked in water and 3% lime was mixed in cotton waste to maintain its pH, the substrates were piled up and covered with polythene sheet. Substrates were allowed to ferment for 7 days and were spread on a clean floor for evaporation of excess moisture. Spores were inoculated under standard procedure. Method of identification of edible mushrooms was the cluster analysis using Unweight Pair of Group Method. Proximate composition and mineral elements analyses were carried out using standard methods. Results showed that as temperature increased, mycelia growthin diameteralso increased. The highest mycelia growth(9.00mm) was recorded at day eight (8) after inoculation and at the temperatures of 280 C and 360 C respectively. At 380 C mycelia growth of cultivated mushroom attained its highest growth and started shrinking. Proximate compositions like crude protein and crude fiber was highest 21.64% and 17.30% respectively in cultivated than wild mushrooms and other sources analyzed. Macro minerals was highest in both mushrooms than beans, beef and eggs with potassium having the highest value. In micro minerals analyzed, there was no significant difference p>0.05 between both mushrooms and other sources analyzed. Edible mushrooms cultivated in the laboratory is also rich in protein, crude fiber and minerals, it can therefore be recommended as food supplements in places where there is shortage of protein and food minerals
