The total phenolic content of the current mushroom extract that ranged from 38.45 to 51.94 mg TAE/g extract indicated higher content of phenolic than Persian sour summer pomegranade (Reza et al., 2011), cabbage leaves (Brassica oleracea) and water leaf (Talinum triangulare) (Olajire and Azeez, 2011) which showed 21.03±1.51 mg GAE/g extract 22.1±2.95 mg QE/g extract and 49.26±4.76 mg QE/g extract respectively.