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Mushrooms can be considered as functional foods that can provide health benefits beyond the conventional supplements they contain. In the current study, oyster mushroom was grown using various agricultural wastes, including wheat straw (W.S), rice straw (R.S), saw dust (S.D) and water hyacinth (W.H), either single or mixed with wheat straw (R.S+W.S, S.D+W.S and W.H+W.S) at a ratio of 1:1 (w/w), in order to determine their significance on growth, composition and consumer acceptance. The experiments were conducted during the winter season (September to December and January to April) 2017/2018 at Agricultural Research., elsabahia, Alexandria, Egypt. Results revealed that, rice straw + wheat straw (R.S+W.S) and single rice straw (R.S) produced the highest mushroom yield from the harvesting periods (7600 g and 6650 g respectively). For freeze-dried powder, both chemical and nutritional values were examined, comparing between treatments mentioned above. The product grown on a mixture of rice straw and wheat straw had the highest yield score. It showed to be a rich source of protein, minerals and fibres. It could be approved that oyster mushroom developed on blend of rice straw and wheat straw is nutritious as well as a rich source in pharmaceutical-type products. In this study, we attempt to recognize the alternative or mixture of substrates from various agricultural wastes and to evaluate the yield and quality of oyster mushroom (Pleurotus ostreatus). Using the best mushroom extract as prebiotic in fermented dairy products is recommended as trend that could contribute to innovative functional foods. [ABSTRACT FROM AUTHOR]