This work was achieved to determine the nutritional value (total protein, crude fiber, phenolic compounds, total carbohydrate, ash, dry matter, moisture content and pH) of four oyster mushrooms species namely; P. ostreatus (grey), P. ostreatus (white), P. cornucopiae var. citrinopileatus (yellow) and P. salmoneostramineus (pink), were investigated on three agro-substrates mixtures; S1 (wheat straw), S2 (70% wheat straw, 20% saw- dust and 10% date palm fiber) and S3 (50% wheat straw, 30% sawdust and 20% date palm fiber) media. The variety of oyster mushroom showed significant (P<0.05) differences of nutritional value of oyster mushroom on various substrates. The mixture which composed from one substrate was poorer in mineral value than oth- ers which composed from more one. Generally, the higher protein content showed in P. cornucopiae (32.21%) compared with P. ostreatus (grey) (23.83%) as a lower value. P. ostreatus (grey) recorded total phenol, total carbohydrates and crude fibers 2.82 g/kg, 40.72% and 9.97%, while P. salmoneostramineus recorded 1.35 g/ kg, 48.02% and 23.75% respectively. P. ostreatus (white) showed higher value of ash and dry matter (11.3% and 12.81%) than P. ostreatus (grey) and P. salmoneostramineus in values 7.0% and 9.93%, respectively.