Some wild edible mushrooms, Amanita rubescens (Ar), Boletus frostii (Bf), Lactarius indigo (Li), and Ramaria flava (Rf), were analyzed to determine their proximate analysis and free amino acid and free fatty acid contents. The proximate composition was determined by AOAC and AACC methods. Total free amino acids were extracted (methanol/chloroform/water) at room temperature, purified on a cation resin, and derivatized with trifluoracetic anhydride. Free fatty acids were obtained by a Soxtec extraction with chloroform/methanol (2:1) and derivatized to their methyl ester form. The identification and quantitation of all compounds were performed by gas chromatography−mass spectrometry. The protein contents of the analyzed mushrooms (17.5, 15.8, 13.2, and 14.5%, respectively) were more significant than wheat (13.2%). The total free amino acid range of all analyzed edible mushrooms was 23.17−47.41 mg/g. A. rubescens had the largest amounts of glutamic acid, lysine, and alanine (17.53, 6.95, and 2.79 mg/g, respectively). The total free fatty acid composition (32.96−109.69 mg/g) were significantly different among all species, and on a quantitative basis, they were predominantly unsaturated in nature. A. rubescens presented the highest levels of C18:1 and C18:2, which were 69.3 and 21.7 mg/g, respectively, on a dry weight basis, followed by B. frostii. Keywords: Free amino acid; free fatty acid; wild edible mushroom; Amanita rubescens; Boletus frostii; Lactarius indigo; Ramaria flava; GC−MS