Oyster Mushroom has many nutritional effect, medicinal use and used as a functional food. It contains low calorie, high protein, dietary fibre, vitamins and minerals. It is very promising in its agribusiness trend, but has a constraint low shelf life. Mushroom value chain classified into input suppliers, producers prepared with mushroom like soup powder, pickles, chips, paste, ketchup, noodles, pasta, biscuits, traders, processors and consumers. In India value addition in mushroom represents approximately 7% which is lower than some developing countries. Many novel value-added products can be prepared with mushroom like powder, pickles, chips, ketchup, noodles, pasta, biscuits. The shelf life of mushroom can be extended by the preserving in the form of pickle. The main aim of the present study is the sensory analysis and storability of mushroom pickle by applying different technology. The product has been evaluated for sensory attributes like colour, aroma, taste, texture and overall acceptability. The growth of fungus and changes in appearance at different storage period were also evaluated. Keywords: Citric acid, Nutritional Evaluation, Pickle, Oyster Mushroom, Solar Drying