The chemical composition and nutritional value of two wild mushroom species namely, Amanita hemibapha (Berk.&Br.) Sacc. and Trogia cantharelloides (Mont.) Pat. was determined. Nutritional evaluation includes proximate, amino acid, fatty acid and mineral analysis. The macronutrient profile in general revealed that the wild mushrooms were rich source of carbohydrates and protein, and had low fat content. On the basis of proximate analysis, it can be calculated that an edible portion of 100 g of these mushrooms provides, on an average, 420.083 kcal (1758.802 kJ). Among the total amino acids lysine, leucine, threonine and isoleucine were found as major essential amino acids in both the species. The fatty acid analysis by Gas Chromatography could identify and quantify about 17 and 18 fatty acids in A. hemibapha and T. cantharelloides, respectively. Linoleic acid (34.56±0.002 g) per 100 g lipid was the predominant polyunsaturated fatty acid in T. cantharelloides where oleic acid (38.82±0.005 g) per 100 g lipid was in A. hemibapha. Phosphorous and potassium was the most abundant minerals followed by magnesium in both the species. This study contributes to the documentation of the nutritional composition of A. hemibapha and T. cantharelloides.