Mushroom cultivation is increasing day by day in Chhattisgarh as well as India and important dietary food for rural people. The protein nature of the cereal-based diet can be improved by fortification. Edible mushrooms are rich in protein, carbohydrate, minerals, other nutritive compounds. Value additions of mushrooms in the form of powdered, biscuits cake etc are one of sources that have incredible potential to fulfill nutrition demand. The present aim of the investigation was to develop oyster mushroom cookies mushrooms from locally accessible crude materials. Raw mushroom were cleaned in normal water and whitened with steam for 10 min and sliced it for uniform size and kept dry in solar dryer at 35℃ for 8 hours. Prepared a composition of flour, rava, sugar, mushroom powder, milk powder, ghee, baking powder, baking soda, salt for making biscuits. Mixed all the ingredients and make dough, rolled it with the help of a rolling pin and keep it in the microwave at 170℃ for 40 minutes. After this, It was cooled and kept at room temperature and kept it in an air tight container. The Biscuits was ready and sliced in uniform size in the form round and square shape for packaging. After analysis it was found that mushroom fortified cookies have high protein content, low fat content, high fibre, minerals and vitamin content which will be useful to overcome malnutrition problems.