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One of the worldís biggest challenges is food insecurity that is common in developing countries that have reduced the food production systems resulting in malnutrition. Current food production systems are insufficient due to increasing population growth. Research on making proteins from non-conventional sources as an approach of dietary supplements has improved with the growing global burden for good quality food (1). The modern food technology can also extend a great deal for the production of certain kinds of food from mushrooms and related species (2). Mushrooms contain a momentous quantity of dietary nutraceutical fibers, peptides, proteins, polyunsaturated fatty acids (PUFA), amino acids, minerals, keto acids, antioxidative vitamins and other antioxidants such as polyphenols and tocopherols (3). Mushrooms are the manifestation of a common saying, ìMedicines and foods have a similar originî. Mushrooms can be used as a component of functional foods and are a useful source of medicines. In past decades, Chinese, Mexicans, Greeks, Romans and Egyptians preferred mushrooms only for their cooking characteristics, while their functional and

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